Homemade gnocchi with ragout

Ingredients for 2 servings:

• 400 g floury potatoes
• 70 g flour
• 70 g durum wheat semolina
• 1 egg(s)
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 600 g beef leg slice(s)
• 2 large carrots
• 100 g celery
• 1 leek(s)
• 300 ml red wine
• 500 ml beef broth
• 1 onion(s)
• 1 tbsp tomato paste
• 1 rosemary sprig(s)
• salt and pepper
• e.g. sour cream
• e.g. parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

For the gnocchi, peel the potatoes and boil them in a large pot of salted water until soft. Drain and let cool slightly until handled. While the potatoes are still warm, press them through a potato ricer or mash them finely with a potato masher. Add the flour, durum wheat semolina, egg, salt, pepper, and freshly grated nutmeg to the potatoes. Gently knead all ingredients into a smooth dough. Do not overknead the dough so the gnocchi do not become tough. Divide the dough into several portions and shape each portion into a long, thin roll about 1.5 cm in diameter. Cut the rolls into pieces about 2 cm long. Lightly press the gnocchi with a fork to create the typical ridged shape. Bring a large pot of salted water to a boil. Add the gnocchi, one at a time, to the boiling water. As soon as the gnocchi rise to the surface, they are ready and can be removed with a slotted spoon. For the ragout, wash the celery, carrots, and leeks and cut them into small cubes. Peel and finely chop the onion. Heat a little olive oil in a large casserole dish. Sear the leg pieces all over until they have a nice brown crust. Remove the meat from the pot and set aside. In the same pot, sear the diced vegetables until lightly browned. Then add the tomato paste and sauté briefly. Add a little more olive oil if necessary. Add the beef broth and red wine to the vegetables and add the seared leg pieces. Season with salt and pepper and add the rosemary sprig. Cover the pot and simmer the meat over low heat for at least 2 hours until tender. Stir occasionally and add more liquid—beef broth or water—if needed. Before serving, remove the rosemary sprig and season the ragout with salt and pepper. Garnish with sour cream and parsley.