Directions
- 1Start by adding a good quality extra virgin olive oil to a pan.
- 2Add the soffritto: chopped onion, carrot, and celery.
- 3Add two bay leaves.
- 4Put it on a medium heat and let it slowly cook.
- 5Chop basil, garlic, sun-dried tomatoes and parsley.
- 6Add the chopped basil, garlic, sun-dried tomatoes, and parsley to the pan.
- 7Make a little space in the middle and add a tablespoon of tomato paste.
- 8Mix the tomato paste with the vegetables.
- 9Add a pinch of salt.
- 10Add a generous amount of black pepper.
- 11Add a good glug of red wine.
- 12Wait and cook off all the alcohol, you just want the sweetness from it.
- 13Crush one can of plum tomatoes with your hands just before adding them.
- 14Add one can of vegetable stock to the plum tomato can to rinse it.
- 15Add the vegetable stock to the ragù.
- 16Cook the ragù for 20 minutes on a medium heat until it's reduced by half.
- 17Boil potato gnocchi in a pot of water.
- 18Add the gnocchi to the ragù.
- 19Put the gnocchi and the ragù back on the heat and stir it all together.
- 20Turn the heat off and add the last drop of olive oil.
Ingredients
- 4 sticks celery
- 1 onion
- 3 carrots
- 2 garlic cloves
- 20 g parsley
- 20 g basil
- 2 bay leaves
- 1 tablespoon tomato paste
- 100 ml red wine
- 1 can vegetable stock
- olive oil
- 1 small can peeled tomatoes
- 500 g gnocchi
- 3 sun-dried tomatoes
- 1 pinch salt
- generous amount black pepper
Equipment
panwooden spoonknifechopping boardpotslotted spoon
Tips
- To get the perfect texture, you need to chop the soffritto (onion, carrot and celery) a little chunkier than usual so they'll still hold their shape once cooked.
- Cook off all the alcohol from the wine, you just want the sweetness from it.
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