Ingredients

• 600g/1lb 5oz floury potatoes (such Russets)
• unpeeled
• 1 large free-range egg
• salt and freshly ground black pepper
• 450g/1lb plain flour
• olive oil
• to drizzle
• 2 tbsp olive oil
• 1 onion
• finely chopped
• 1 carrot
• finely chopped
• 1 stick celery
• finely chopped
• 4 garlic cloves
• finely chopped
• 1 red chilli
• finely chopped
• 1 red pepper
• finely chopped
• 150g/5oz tomato purée
• 450ml/16fl oz red wine
• 450ml/16fl oz chicken stock
• sprig fresh rosemary
• 450g/1lb ready-made confit duck leg
• meat removed from the bone
• Pecorino cheese
• shaved
• to serve

Directions

• For the gnocchi
• boil the potatoes for about 40 minutes
• until tender. Remove from the heat
• drain and leave to cool. Once cooled
• mash well in a bowl.
• Make a well in the centre of the mashed potato
• add the egg to the centre and season with salt and freshly ground black pepper.
• Add the flour and mix well to form a dough. Knead the dough for 3-4 minutes
• until it becomes dry to the touch.
• Divide the dough into three pieces. On a clean
• well-floured surface
• roll out the dough into 2cm/1in diameter lengths
• then cut into pieces at 2cm/1in intervals.
• Place these gnocchi pieces into boiling water and cook for 2-3 minutes. When they rise to the top they are cooked. Scoop out with a slotted spoon and refresh in iced water. Drain
• drizzle with olive oil and set aside.
• For the duck ragu
• heat the oil in a large saucepan over a medium heat. Add the onions
• carrots
• celery
• garlic
• chilli and pepper and fry for 5-6 minutes
• or until softened.
• Add the tomato purée
• stir well and cook for 7-8 minutes
• until the mixture becomes a rich red colour.
• Add the wine
• stock and rosemary sprig and bring to boil.
• Add the duck meat and reduce the heat to simmer for 45 minutes to an hour
• or until the meat falls apart.
• Finally add the gnocchi to the ragu and warm through.
• To serve
• spoon out into bowls and garnish with shavings of Pecorino cheese.