Fried Lemon Thyme Gnocchi with Ragu

To make the gnocchi, add all the ingredients together in a mixing bowl and knead till you have a dough ball.

If it's too wet add more flour, if it's too dry add some more egg mixture.

Cut the dough into two, and roll one piece out like a sausage onto a flour dusted worktop.

When it's appropriately sausage like, get a knife and start chopping the sausage at a diagonal angle.

You want about a fingers width and as you cut, push out with the knife which moves the gnocchi out of the way and gives it a better shape.

Do the same with the other half of dough et voila, you have Gnocchi.

Flour the Gnocchi, and then you'll probably notice you have too much for one meal.

Flour a breadboard, and lay them out on it and stick half in the freezer.

Once they've frozen - doesn’t take long, you can take them out and put them in a sandwich bag to store in the freezer.

If you don’t do this and just stick them straight in a sandwich bag, they will all stick together.

To make the Ragu, use a large frying pan, or a saucepan.

Add the onion, garlic, carrot and red pepper to the pan with olive oil.

Once the vegetables have started sweating down, add the mushrooms and add some salt and pepper.

Once the mushrooms have started sweating, add the beef mince.

Use a silicone spatula if you have one, and keep mushing the mince until no pink remains.

Now add the tin of tomatoes, and the water with the beef stock cube dissolved.

At this point, if you're really extreme/insane like me, you can get a potato masher and mash the ragu to break the larger pieces of tomato.

Now boil the kettle and get a large saucepan of water boiling with salt added.

Once this is done, and the ragu has reduced so there is not much water left, plop in the gnocchi to get them cooking.

Whilst they are cooking which is only a few minutes, get a frying pan heating up and add olive oil and butter.

Once the gnocchi have floated to the top and been there about a minute, get the gnocchi out.

Add them to the frying pan and flip them around as they cook, to fry each side.

Once they're nearly done, add a load of sage.

You don’t want to add it right at the beginning else the sage ends up too charred and burnt.

Plate up the ragu, and add the Gnocchi on top.

As Ramsay would say…..Done!