Beef Cheek Ragu and Wild Garlic Gnocchi

A few weeks ago I made beef cheek ragu , two large cheeks slow cooked until they begin to fall apart with red wine , tinned tomatoes, dried wild mushrooms, onions , garlic , bay leaves and oregano . Enough for a couple of meals for two people so a good portion was still in the freezer.

Beef Cheek Ragu
2 large beef cheeks
300g of tinned tomatoes
1 large onion finely chopped
3 cloves of garlic
1/2 pint of red wine
1 tbsp of dried wild mushrooms
1 tbsp of balsamic vinegar
salt and pepper to season
1 bay leaf

1. Fry the onion and garlic in a large lidded cast iron pot or casserole dish
2. Add the beef cheeks whole
3. Pour over the red wine, mushrooms, bay leave ,tomatoes and vinegar
4. Cover and place in 150degC oven for 2.5 hours
5. Even better if left overnight

Back from a whole week studying in London and a weekend at my Mums and that means that I have not cooked for more than a week I was desperate to get back in the kitchen and defrosting something from the freezer wasn’t quite going to scratch a culinary itch. So I decided to make some Gnocchi to accompany it , with delicious wild garlic to add a hint of green garlickiness. Carpets of it in British woodlands right now , or from your friendly vegebox ( Thank you lovely River Nene)

The little gnocchi pillows were perfect carriers for a rich beef ragu the cheek flakes beautifully when cooked and forming a thick sauce.

Wild Garlic Gnocchi
400g of potatoes peeled
200g of plain flour
1 egg
Pinch of salt
Handful of wild garlic leaves

1. Boil the potatoes until soft
2. Liquidise the egg with the salt and garlic leaves
3. Mash the potatoes into the egg and add the flour
4. Miz well to form the gnocchi roll , heaped tablespoon onto a floured surface
5. Cut into 1 cm pieces and roll with a fork
6. Place on a floured tray and leave to dry for 30 minutes
7. To cook drop into a pan of boiling salted water cook until they rise to the top.