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Gnocchi with duck ragù
Fruit and vegetables
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
sprig fresh
rosemary
Tins, packets and jars
450g/1lb
plain flour
450ml/16fl oz
chicken stock
Cooking ingredients
salt and freshly ground
black pepper
olive oil
, to drizzle
2 tbsp
olive oil
150g/5oz
tomato purée
Dairy, eggs and chilled
1 large free-range
egg
Pecorino
cheese, shaved, to serve
Meat, fish and poultry
450g/1lb ready-made confit
duck
leg, meat removed from the bone
Other
600g/1lb 5oz floury potatoes (such Russets), unpeeled
450ml/16fl oz
red wine
Back to recipe
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