Callum Hann's Pork and Fennel Ragu Gnocchi

Method

STEP 1

Peel potatoes and cut into quarters. Place into a stock pot of cold salted water, covered, and bring to the boil. Cook for 15-20 minutes or until tender when pierced with a knife. Drain potatoes into a colander and allow to steam dry for a few minutes.

STEP 2

Pass the potatoes through a sieve, mouli or potato ricer. Add flour a little at a time, the egg and a pinch of salt, until incorporated. Tip onto a floured bench and knead gently to bring together. Take a quarter of the dough and (using floured hands) roll into a long skinny sausage shape, about 1.5cm in diameter. Use a pastry scraper to cut into square gnocchi. Blanch gnocchi in salted boiling water until it floats; 1-2 minutes. Use a slotted spoon to remove gnocchi onto an oiled tray. Repeat with remaining gnocchi dough.

STEP 3

Heat a pan over high heat with 2 tablespoons olive oil. Add red onion and fennel, Cook for 4-5 minutes or until lightly golden. Add pork and fennel sausage mince and nduja. Cook until mince has browned. Stir in garlic, bay and oregano and cook until garlic softens. Stir in tomato passata, chopped tomatoes, vinegar and sugar and simmer for 10-15 minutes to allow flavours to develop. Season to taste with salt and pepper.

STEP 4

Add blanched gnocchi and butter to the pork and fennel sauce. Toss to combine and serve with grated Parmigiano Reggiano, parsley leaves and a drizzle of olive oil.