Veggie-licious!
To celebrate the launch of San Remo’s gnocchi range, they have created this recipe which will be sure to warm you up as the last winter breeze sets in.
Ingredients
- 500g San Remo Traditional Gnocchi
- 2 tbsp Diana Olive Oil or Francesco Olive Oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 Kangaroo Island Fresh Garlic cloves, minced
- 300g Carnevore’ lean beef mince
- 200g Barossa Fine Food Italian pork
sausage, skins removed & crumbled - 125ml white wine
- 3 tbsp Lucia’s Fine Foods tomato paste
- 750ml Gaganis tomato passata
- 2 bay leaves
- sea salt & cracked black pepper, to taste
- 1/2 ball La Casa Del Formaggioor La Vera Fine Cheese fresh mozzarella
- Parsley, roughly chopped to garnish
Serves 2
Method
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Heat olive oil in a medium heavy based saucepan to medium heat.
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Add onion, carrot and celery and sauté until softened but not coloured. Add garlic and sauté for a further minute.
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Add beef mince and sausage meat, increase heat to medium-high and sauté until moisture evaporatesnand meat is browned – ensuring all meat is broken up into small pieces with wooden spoon.
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Add white wine and reduce to a third.
- Add tomato paste and cook for 1 minute.
- Add tomato passata, bay leaves, salt and pepper to taste. Bring to the boil and lower heat to a simmer.
- Simmer for one hour, adding water if necessary.
- Preheat oven grill to low.
- Heat gnocchi according to packet instructions.
- Strain gnoochi, place in a medium oven proof frypan, add half the ragu and toss to combine.
- Tear mozzarella into pieces and place over the gnocchi.
- Grill until cheese is melted, bubbly and golden.
- Serve, garnished with chopped parsley.
- Note: To use the remaining half of the ragu simply toss through 500g of San Remo pasta of your choice. Leftover ragu will last 3 – 4 days in an airtight container in the refrigerator. If you do not expect to eat the food within 3 – 4 days it is best frozen immediately and it will last for up to 3 months. When reheating ragu ensure it is steaming hot throughout.
