In a bowl, mash the ricotta cheese with a fork. Add the egg, parmesan and flour.
Mix the dough with your hands until combined. The dough is ready when you press it with your finger and it bounces back a little.
Place the dough onto a flour dusted bench and roll into a 2cm diameter log and cut into 2 cm pieces.
Cook the gnocchi in salted boiling water for a couple of minutes, until they rise to the surface. Strain and place into a pan with a little butter and serve with your favourite sauce.
Preheat the oven to 220 degrees on Traditional Cooking. Place the beef in a deep oven tray and roast.
Meanwhile in a heavy-based sauce pan sauté all the vegetables and herbs with the butter and the olive oil together, add the anchovies and wine. Reduce to 1/4, then add the tomato passata and milk. Simmer for 15 minutes.
Turn the oven down to 160 degrees and add the sauce to the beef and cook for a further 4 hours or until tender.
Once cooked, pull it apart with a fork, mixing it into the sauce. Serve with pasta, gnocchi or layered in a lasagne.