Begin by searing your seasoned beef chuck in a hot pan with a splash of oil over medium-high heat for about 5-7 minutes until it’s beautifully browned on all sides.

Remove the beef and add chopped red onions and minced garlic to the same pot, sautéing until they are translucent, about 3-4 minutes.

Pour in a cup of red wine, scraping the flavorful brown bits from the bottom of the pot. Stir in tomato puree, fresh rosemary, thyme, and beef stock.

Return the beef to the pot and ensure it’s nicely submerged in the sauce.

Cover the pot with a lid and place it in a preheated slow cooker set to low for 6-8 hours.

While the ragu is simmering, prepare the homemade gnocchi by baking your potatoes until soft, then mashing with Parmesan cheese, egg yolks, and flour.

Dust your work surface with flour, roll the gnocchi dough into long logs about 1cm thick, and cut into smaller pieces.

After cooking, shred the beef into pieces and return it to the ragu, simmer uncovered for an additional 15-20 minutes.

Bring a large pot of salted water to a gentle boil and add the cooked gnocchi, cooking them until they float.

Gently remove them and toss them into the pot with the ragu before serving.

Serve warm, garnished with fresh parsley and extra Parmesan.