How to make it
7 steps. Take it one step at a time.
Start the ragù: Sauté the onion, carrot, and celery
Start the ragù: Sauté the onion, carrot, and celery in a large pot with a splash of olive oil until softened.
10 minAdd the ground beef and pork
Add the ground beef and pork. Cook until browned, breaking it up with a spoon. Pour in the red wine and let it evaporate.
15 minStir in the tomato passata
Stir in the tomato passata. Season with salt and pepper, cover, and simmer on low heat for at least 1 hour.
1 hrBoil the potatoes whole
While the sauce simmers, boil the potatoes whole in their skins until tender. Peel while still warm and pass through a potato ricer into a bowl.
25 minAdd the beaten egg and flour
Add the beaten egg and flour to the potatoes. Mix quickly until a soft dough forms. Do not over-knead.
Roll the dough into long ropes
Roll the dough into long ropes and cut into 2cm pieces. Boil in salted water; they are ready when they float to the surface (about 2-3 minutes).
3 minDrain the gnocchi
Drain the gnocchi and toss immediately with the warm ragù. Serve with grated Parmesan if desired.
A little kitchen wisdom
For the lightest gnocchi, use floury potatoes like Russets or Maris Piper and ricer them while still warm. Don't overwork the dough or they will become gummy.
