_MG_2990
Pancetta salad
Double chocolate hot cross buns-7980
DOUBLE CHOCOLATE HOT CROSS BUNS
Mushrooms copy
Fried wild mushrooms
Muesli copy
Muesli with caramelised apples and Greek yoghurt
Toasties copy
Braai broodjies
Sag Paneers
HOMEMADE PANEER
Choclate Cake
FLOURLESS CHOCOLATE & ALMOND CAKE
Ginger Broth & Fried Tofu
GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU
Asian Mushrooms
PAK CHOI & KING OYSTER MUSHROOMS
Veg Tempura
VEGETABLE TEMPURA
Quinoa and zucchini 01
QUINOA & ZUCCHINI 'ROSTI'
Bread dough – foccacia
Black olive and rosemary focaccia bread
Sausage, onion and potato bake
Sausage & potato bake
Baked beans
Baked beans
Quince and almond puddings 02
Quince & almond pudding
Muesli bars 01
Dark chocolate & hazelnut muesli bars
Baked quinces
Baked quinces
Bread
Farmstyle bread
Citrus pudding
Citrus pudding
_MG_3013
FILLET BÉARNAISE
Short Rib Ragu With Homemade Gnocchi
Warm yourself with this satisfying slow-cooked ragu served on a bed of pilllowy homemade gnocchi.

Short Rib Ragu With Homemade Gnocchi

Servings: 8

Ingredients

Ragu:
2.2kg beef short ribs
2 large onions, finely diced
2 large carrots, finely diced
2 large leeks, finely sliced
NOMU Extra Virgin Olive Oil, for frying
600ml prepared NOMU Beef STOCK
800g tinned chopped tomatoes
2 tbsp sugar
NOMU Sea Salt and freshly ground Black Pepper
4 tsp fresh sage, finely chopped
2 tsp fresh parsley, finely chopped

Gnocchi:
750g potatoes
30g freshly grated Parmesan
175g flour
1 egg yolk
NOMU Sea Salt and freshly ground Black Pepper

Directions

Preheat the oven to 200°C.

Place the short ribs in a large roasting dish and roast until well browned on both sides. Remove from the oven and set aside.

Heat a glug of Olive Oil in a large casserole dish over medium to high heat. Saute the onions, carrots and leeks until soft and the onions are translucent. Add the roasted short ribs with their roasting juices to the pot, along with the stock, tomatoes and sugar. Stir until combined.

Turn the oven down to 150°C. Cover the casserole dish with a lid and place in the oven to slow-cook for 4 hours. Remove and season well with Sea Salt and Black Pepper. Skim off any excess oil and keep warm over low heat on the stovetop while the gnocchi is being prepared.

To make the gnocchi, cut a small cross in the top of each potato. Place on a baking tray and bake at 180°C for 40-60 minutes until crisp on the outside and soft on the inside. Bring a large pot of salted water to a gentle simmer over medium to high heat. Remove and discard the potato skins and pass the hot potatoes through a ricer, and then press through a fine sieve into a large bowl. Add the remaining ingredients and mix to form a soft, elastic dough. Lightly flour your surface and hands, and roll the gnocchi into long cylinders 1cm in diameter. Cut into 2cm pieces and roll each piece gently over the back of a fork to shape the gnocchi. Add to the simmering water and cook for 2 minutes or until the gnocchi rises to the surface. Remove, drain and toss lightly in Olive Oil.

When ready to serve, stir the fresh herbs into the ragu and spoon into bowls with the gnocchi. Garnish with extra parsley and enjoy!

 

Tip: While nothing comes close to homemade gnocchi, you can cook up some store-bought gnocchi if you don’t have time to make your own.

Ingredients

Ragu:
2.2kg beef short ribs
2 large onions, finely diced
2 large carrots, finely diced
2 large leeks, finely sliced
NOMU Extra Virgin Olive Oil, for frying
600ml prepared NOMU Beef STOCK
800g tinned chopped tomatoes
2 tbsp sugar
NOMU Sea Salt and freshly ground Black Pepper
4 tsp fresh sage, finely chopped
2 tsp fresh parsley, finely chopped

Gnocchi:
750g potatoes
30g freshly grated Parmesan
175g flour
1 egg yolk
NOMU Sea Salt and freshly ground Black Pepper

Directions

Preheat the oven to 200°C.

Place the short ribs in a large roasting dish and roast until well browned on both sides. Remove from the oven and set aside.

Heat a glug of Olive Oil in a large casserole dish over medium to high heat. Saute the onions, carrots and leeks until soft and the onions are translucent. Add the roasted short ribs with their roasting juices to the pot, along with the stock, tomatoes and sugar. Stir until combined.

Turn the oven down to 150°C. Cover the casserole dish with a lid and place in the oven to slow-cook for 4 hours. Remove and season well with Sea Salt and Black Pepper. Skim off any excess oil and keep warm over low heat on the stovetop while the gnocchi is being prepared.

To make the gnocchi, cut a small cross in the top of each potato. Place on a baking tray and bake at 180°C for 40-60 minutes until crisp on the outside and soft on the inside. Bring a large pot of salted water to a gentle simmer over medium to high heat. Remove and discard the potato skins and pass the hot potatoes through a ricer, and then press through a fine sieve into a large bowl. Add the remaining ingredients and mix to form a soft, elastic dough. Lightly flour your surface and hands, and roll the gnocchi into long cylinders 1cm in diameter. Cut into 2cm pieces and roll each piece gently over the back of a fork to shape the gnocchi. Add to the simmering water and cook for 2 minutes or until the gnocchi rises to the surface. Remove, drain and toss lightly in Olive Oil.

When ready to serve, stir the fresh herbs into the ragu and spoon into bowls with the gnocchi. Garnish with extra parsley and enjoy!

 

Tip: While nothing comes close to homemade gnocchi, you can cook up some store-bought gnocchi if you don’t have time to make your own.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips