Baked Gnocchi with Beef Ragu
Embrace winter with a generous serve of this rich, cheesy, gnocchi bake. It was a big hit on photo shoot day!
Serves: 6
INGREDIENTS
BEEF RAGU
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
2 teaspoons dried oregano
sea salt and ground pepper
3 cloves garlic, crushed
2 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
750 grams beef mince
1 cup red wine
2 x 400 gram tins crushed Italian tomatoes
1 cup beef stock
BÉCHAMEL SAUCE
50 grams butter
¼ cup plain flour
2¾ cups milk
sea salt and ground pepper
1 cup grated cheddar
½ teaspoon freshly grated nutmeg
TO ASSEMBLE
500 grams purchased gnocchi, cooked
1 cup grated mozzarella
METHOD
Preheat the oven to 190°C fan bake.
BEEF RAGU: Heat the olive oil in a large deep frying pan or pot and cook the onion, carrot and oregano with a good pinch of salt for 10 minutes. Add the garlic, tomato paste, soy, Worcestershire and the mustard and cook for 3 minutes, stirring often. Increase the heat, add the mince and cook until browned, breaking up the meat with a spoon so there are no lumps. Add the wine and let it bubble up for a few minutes then add the tomatoes and the stock. Season with salt and pepper and bring to the boil. Cook over a low heat until reduced and thick, about 1 hour, stirring occasionally.
BÉCHAMEL: Melt the butter in a medium pot then add the flour and whisk to a smooth paste. Cook over a low heat for 2 minutes then gradually whisk in the milk until smooth and glossy. Season with salt and pepper and simmer gently for 5 minutes, stirring often. Take off the heat and stir in the cheddar and nutmeg.
TO ASSEMBLE: Fold the cooked gnocchi into the beef ragu and tip into a large ovenproof baking dish. Top with the béchamel then scatter over the grated mozzarella. Bake for about 25 minutes or until the top is golden and the filling is bubbling.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.