Gnocchi with duck ragu

For the ragu, gently fry the vegetables for 5 minutes until softened, but not coloured. Add the tomato puree and cook for a further 7-8 minutes, until the vegetables are coloured.

Pour in the wine and stock and bring to a boil. Stir in the meat and rosemary, reduce the heat and simmer until the meat falls apart - about 45 minutes to 1 hour.

To make the gnocchi, boil the potatoes, unpeeled, in a large saucepan of salted water for about 40 minutes, until tender. Drain and, when cool enough to handle, pass through a ricer into a large mixing bowl.

Make a well in the centre; add the egg, flour and seasoning to taste. Combine to make a dough, then knead for a few minutes until dry to the touch.

Divide the mixture into 3 pieces and roll out into 2cm diameter cylinders. With a sharp knife, cut off dumplings at 2.5cm intervals.

Drop the gnocchi into a saucepan of boiling water over a medium heat. When they rise to the top, scoop out, drizzle with olive oil and keep warm. Tip the gnocchi into the sauce and serve with shaved pecorino.