Gnocchi al Ragù

Ingredients

• •2 lbs russet potatoes
• •1 cup all-purpose flour
• •1 egg
• •1 lb ground beef
• •2 tbsp tomato paste
• •1 can (28 oz) crushed tomatoes
• •1 medium onion, diced
• •3 cloves garlic, minced
• •3 tbsp olive oil
• •1/2 cup whole milk
• •1 tsp salt
• •1/2 tsp black pepper

Directions

1. 1Boil potatoes until tender, peel, and press through a ricer into a mound. Create a well, add egg and flour, and knead gently until a soft dough forms.
2. 2Roll dough into 1/2-inch thick ropes and cut into 1-inch pieces. Press each piece with a fork to create ridges.
3. 3Heat olive oil in a large pot and sauté onion and garlic until fragrant, then add ground beef and cook until browned.
4. 4Stir in tomato paste and cook for 1 minute, then add crushed tomatoes, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
5. 5Bring a large pot of salted water to boil and cook gnocchi in batches until they float, then continue cooking for 2-3 minutes.
6. 6Remove gnocchi with a slotted spoon and add to the ragù, stirring gently to combine. Stir in milk and simmer for 5 minutes.

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