Gnocchi with lean beef and bay leaf sauce

Ingredients

For 1 serving

• Potato gnocchi180 g
• Beef eye of round90 g
• Tomato passata180 g
• Onion30 g
• Carrots30 g
• Red wine30 ml
• Extra virgin olive oil5 g
• Bay leavesto taste
• Parmigiano Reggiano8 g
• Saltto taste

Contains: gluten, lactose, sulphites,

Method

1. Trim any fat or sinew from the beef topside and chop it finely by hand, first into slices, then strips and finally into very small dice. Peel the onion and carrot and chop them finely.
2. In a saucepan heat the oil over a medium heat and sweat the onion and carrot for 4 minutes, until soft; turn the heat up to medium-high, add the meat and brown it for 5 minutes, stirring, until no longer pink and starting to colour.
3. Deglaze with the red wine and let it evaporate for 2 minutes, until you can no longer smell the alcohol; add the passata, the bay leaves and a pinch of salt.
4. Cover and cook over a low heat for 50 minutes, stirring now and then and adding a splash of water if the sauce dries out, until the meat is tender and the sauce thick and dark.
5. In the last 10 minutes bring a pan of water to the boil, add salt and drop in the gnocchi: cook them until they float, about 2 minutes, and lift them out with a slotted spoon.
6. Remove the bay leaves, tip the gnocchi into the sauce and stir gently for 1 minute over a low heat, until well coated; serve with grated Parmigiano Reggiano.