Gnocchi with Duck Ragu

Simon Rimmer's rosemary-flavoured confit of duck ragu is served with delicious home-made gnocchi alla Piemontese
By Simon Rimmer
Gnocchi with Duck Ragu
  • Rating:
  • Serves: 3-4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the ragu

  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 4 cloves garlic, finely chopped
  • 150 g tomato purée
  • 450 ml red wine
  • 450 ml chicken stock
  • 450 g duck confit, meat removed and shredded
  • 2 sprigs rosemary
  • salt and black pepper
  • 50 g shaved pecorino cheese, to serve

For the gnocchi

  • 600 g potatoes, preferably a floury variety such as Russet
  • 1 large egg
  • 450 g flour
  • 1 tbsp olive oil


1. For the ragu,gently fry the vegetables for 5 minutes until softened, but not coloured. Add the tomato puree and cook for a further 7-8 minutes, until the vegetables are coloured.

2. Pour in the wine and stock and bring to a boil. Stir in the meat and rosemary, reduce the heat and simmer until the meat falls apart - about 45 minutes to 1 hour.

3. To make the gnocchi, boil the potatoes, unpeeled, in a large saucepan of salted water for about 40 minutes, until tender. Drain and, when cool enough to handle, pass through a ricer into a large mixing bowl.

4. Make a well in the centre; add the egg, flour and seasoning to taste. Combine to make a dough, then knead for a few minutes until dry to the touch.

5. Divide the mixture into 3 pieces and roll out into 2cm diameter cylinders. With a sharp knife, cut off dumplings at 2.5cm intervals.

6. Drop the gnocchi into a saucepan of boiling water over a medium heat. When they rise to the top, scoop out, drizzle with olive oil and keep warm. Tip the gnocchi into the sauce and serve with shaved pecorino.

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