White bean gnocchi with quick balsamic lamb ragu

Step 1

To make the gnocchi, whiz beans, flour, egg, 1 tablespoon oil and 1 teaspoon salt in a food processor until combined. Enclose dough in plastic wrap and chill for 15 minutes.

Step 2

Heat remaining 2 tablespoons oil in a deep frypan over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and tomato paste, then cook for a further 1 minute or until fragrant. Increase heat to medium-high and add mince. Cook, stirring occasionally, for 5 minutes or until browned. Add the chopped tomato, oregano, balsamic and 1 1/2 cups (375ml) water, then season. Bring to a simmer, reduce heat to medium-low, and cook for a further 20 minutes or until sauce thickens.

Step 3

Meanwhile, bring a saucepan of salted water to the boil, roll dough into logs and cut into gnocchi. In batches, add to pan and cook for 5 minutes or until they rise to the surface. Remove with a slotted spoon.

Step 4

Toss gnocchi through ragu. Serve with pecorino and extra oregano.