Sardinian Gnocchi with Tuna Ragu

Method

1. Sauté finely chopped onion and carrot until golden, then remove from the pan and set aside.
2. Cut the tuna belly (ventresca) and tuna filet into pieces.
3. Mince the tuna pieces by hand with a knife (or use a meat grinder, but hand-chopped is better).
4. Return the minced tuna to the pan and cook over high heat, breaking it up with a whisk.
5. Add a splash of red wine and let the alcohol evaporate.
6. Add the sautéed onion and carrot back to the pan.
7. Stir in tomato concentrate and tomato passata.
8. Add a splash of water, then season with salt, pepper, and a sprig of rosemary.
9. Let the ragù simmer while you prepare the gnocchi.
10. For the gnocchi: mix semolina flour with warm water and knead into a smooth dough.
11. Shape the dough into ropes and cut into small gnocchi. Press each gnocco with your thumb to create a hollow (the 'hole' underneath).
12. Cook the gnocchi in boiling salted water for 3–4 minutes until they float.
13. Drain the gnocchi and toss them with the tuna ragù.
14. Serve with freshly grated Parmesan cheese.