Tuscan Beef Ragu with Gnocchi

and Fresh Parsley

2 tsp olive oil

180ml (¾ cup) boiling water

large saucepan

box grater

medium deep frypan with lid

Bring a large saucepan of salted water to the boil for the gnocchi. Finely chop the parsley leaves and stems, keeping them separate. Crush or finely chop 2 garlic cloves. Coarsely grate the carrot.

Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the carrot, parsley stems, garlic, Tuscan seasoning and tomato paste and cook, stirring, for 1 min or until fragrant.

Add the tomato puree and 180ml (¾ cup) boiling water to the mince mixture and bring to the boil. Reduce the heat to medium and cook, covered, stirring occasionally, for 5 mins. Remove the lid and cook for a further 3 mins or until slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.

Meanwhile, add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for 3 mins. Drain.

Divide the gnocchi and beef ragu among bowls, scatter over the parsley leaves and enjoy!

If you have some on hand, scatter over grated parmesan or cheddar just before serving.