Photo: Lily Banse
Gnudi with rich beef ragu
14 ingredients
Serves 6
openrecipes
Make these Italian dumplings (like super-light gnocchi) and slow-cooked sauce the day before, so there's hardly any work on the night
Estimated Nutrition (whole recipe, rough)
823
Calories
53g
Protein
50g
Fat
31g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g ricotta
- 100g parmesan , grated
- 500g semolina
- 1kg beef shin, skirt or ox cheek , cut into fist-size chunks
- 2 carrots
- 2 leeks
- 2 sticks celery
- 2 bay leaves
- small bunch flat-leaf parsley , plus extra, chopped, to serve
- small bunch sage
- olive oil
- 200g thick-cut bacon , cut into chunks
- 2 x 400g tins chopped tomatoes
- ½ bottle red wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes