Beef Ragù with Potato Gnocchi

Steps

1. Prep veggies Bring a pot of salted water to the boil. Finely dice onion and celery, grate carrot and courgette.
2. Cook veggies and beef Heat a drizzle of oil in a fry-pan on medium-high heat and cook onion, celery and carrot for about 4 minutes, stirring frequently until softened. Add ragù spices and tomato paste, cook for 1 minute, until fragrant. Add beef and cook, stirring, for 4 minutes, until browned.
3. Add sauce Add courgette, water measure, canned tomatoes, 1/2 tsp salt and bring to a simmer. Reduce heat to medium and simmer for 6-8 minutes, until thickened. Stir through tomato sauce and a splash of balsamic vinegar, season to taste.
4. Cook gnocchi When ragù has 3 minutes cook time remaining, cook gnocchi in pot of boiling water for 2 minutes, gnocchi will float to the surface when ready. Reserve 1/2 cup cooking water, then drain. Return gnocchi to pot with a drizzle of oil to prevent sticking.
5. To finish Toss cooked gnocchi through ragù. Add 1/4 - 1/2 cup reserved cooking water if sauce is too thick. Season to taste. If you don’t have enough room for everything in your pan, pour ragù over gnocchi in pot.
6. Serve beef ragù with Parmesan.