Gnocchi with duck ragu

Method

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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Ingredients

For the ragu

1 onion, finely chopped
1 carrot, finely chopped
1 stick of Celery, finely chopped
4 garlic cloves, finely chopped
150g tomato puree
450ml Red wine
450ml chicken stock
450g duck confit, meat removed and shredded
2 fresh rosemary sprigs
salt and pepper
50g shaved Pecorino cheese, to serve

For the gnocchi

600g Potatoes, preferably a floury variety such as Russet
1 large egg
450g Flour
1 tbsp Olive oil

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