- 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
- 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.