Name: Gnocchi Ragù
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 800g Gnocchi; 1 Onion; 2 Celery Sticks; 2 Carrots; 2 Cloves of Garlic; 3 Skinned Pork Sausages; 400g Beef Mince; 200g Chorizo; 200ml Red Wine; 800g Chopped Tomatoes (2 x 400g Tins); 2 Bay Leaves; 1 Sprig of Thyme; 100g Parmesan Cheese; Olive Oil

Gnocchi Ragù

Chorizo takes this ragù to the next level. With piping hot gnocchi stirred through at the end - it is a phenomenal dish. A real show-stopper.

Italian Dinner Party Gnocchi

Slice up all your veg in to nice small pieces. Cube up your chorizo. Gently soften the garlic, onion, celery, chorizo and carrot in a heavy bottomed pan. Once softened, add the beef and the skinned sausage meat and continue frying until well browned.

At this point, pour in the red wine and let evaporate. Add the tinned tomatoes, the bay leaves and thyme. Add the rind of the parmesan, give it a stir, cover with a lid and leave to simmer on a low heat for 50 minutes.

After 50 minutes, your ragu should be nice and thick. Remove the lid, take out the Parmesan rind and the bay leaves, give it a stir and season to taste.

At this point, add your gnocchi straight in to the ragu. Cook for 8 minutes until it is cooked through. Serve the gnocchi into bowls with extra parmesan grated on top. Enjoy!