From Blade

Like a boss

Potato Gnocchi, Beef Ragu and Summer Vegetables

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I’m a huge fan of Italian food, perhaps it’s in my blood, or perhaps it’s just because my mum makes a mean Spaghetti Bolognese. Either way, whenever I go to Italy (my parents have a place there) I fall in love just a little bit more with the rich flavours and high quality of Italian food. Especially their Beef Ragu, a deep tomato base with fine mince beef, a few herbs, nothing more.

Tonight I’m tipping my hat to Italian classics and my cultural heritage. Potato Gnocchi, Beef Ragu and Summer Veg. Nom nom nom.

Ingredients

Beef Ragu
Minced Beef
Garlic Cloves x4
Chopped Tomatoes
Tomato Purée
Fresh Basil
Oregano

Potato Gnocchi
Courgette
Yellow Pepper
Vitorri Cherry Tomatoes

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Cooking Instructions

Prep – 5 mins
Cooking – 20ish mins

1. Peel and grate the garlic cloves and slice the courgettes and yellow pepper.

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2. Heat a frying pan, add a smidgen of oil or butter and fry off the garlic for 2 minutes before adding the mince.

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3. Brown off the mince before adding oregano and fresh basil.

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4. Cook for a further 2-3 mins to release the flavour of the herbs before adding the chopped tomatoes and tomato purée.

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5. Stir the Ragu before the mix begins to simmer, whack on a lid and leave to slowly mature that rich tomato flavour.

6. Heat a second pan with butter and launch in the Cherry Tomatoes, Courgette and Yellow Pepper. This should take about 8 minutes. Don’t worry of the tomatoes burst they will release the rich flavour that coats the peppers and courgettes.

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7. Boil some water and stick in a pan with a large pinch of salt and oil, with 2 minutes to go on the veg, add the Gnocchi to the water.

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8. Drain the Gnocchi, re-add to the pan with a knob of butter to slowly melt.

Serve up for a taste of Italian summer that will never reach our Great British Shores.

Mamma Jones would be proud! Simple full flavours.

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Mama freaking Mia.

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This entry was posted on May 8, 2013 by in Food, Recipies and tagged , , , , , .
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