Braised Veal Ragu with Gnocchi - Chef Recipe by David Saunders

Ingredients

Sauce:

2 onions diced
2 carrots diced
2 sticks celery diced
1kg veal knuckle
8 leaves sage
100 mL red wine
1 kg peeled tomato blended
500 mL chicken stock
1 Tbs tomato paste
100g pancetta
1 Tbs garlic minced

Gnocchi:

1.5kg Desiree potatoes
1 egg
50g grated Parmesan
Olive oil
Rock salt
1kg baker's flour
Rock salt

Method

Gnocchi:

In a pot bring potatoes to the boil then simmer until cooked through.

Drain potatoes and place on a tray in the oven on medium heat to dry. Once dried allow to slightly cool then Peel potatoes then put
through a ricer or masher.

On a bench add half the flour then add potato mix, the remaining flour, whole egg and parmesan. Knead with hand until mix combines nicely.

Roll into long logs and cut 2 cm pieces. Place on a floured tray. Bring a pot of well salted water (using rock salt) to the boil.

Add a splash of olive oil to the water them add gnocchi.

Remove gnocchi pieces with a spider or slotted spoon once it comes the surface then place onto a clean bench to cool.

Sauce:

In a saucepan on medium heat cook off the diced carrot, onion and Celery, add garlic, pancetta, sage and cook for another few minutes.

Add red wine and reduce by half then add the chicken stock, peeled tomato, tomato paste and season with salt and white pepper.

Bring to the boil and then turn down to low heat.

In a pan seal off the veal knuckle then add to stock mix. Deglaze the pan with a splash of red wine and pour it into stock mix.

Cover the pan and cook on very low heat for 6-7 hours.

The meat will just fall apart when it’s ready.

Add the baby peas.

In a pot of boiling water add gnocchi to reheat, drain then add to sauce and serve

Recipe provided by Attimo