Recipe by: Sophie Budd
For the Potato Gnocchi:
For the Beef Ragu
Gnocchi is a great way to use up old potatoes for a hearty meal. In this recipe, Australian herbs and spices lend a twist to a beef ragu.
Gnocchi also goes fantastically with tomato and cheese sauces.
To ensure the gnocchi remains light and fluffy, ‘chop’ the dough with a scraper until it comes together instead of kneading with your hands.
This recipe uses only the flesh after the potatoes have been baked, the skins can be re-baked until crispy and served with dips as a snack.