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With this volume of veg, fill the Magimix bowl about halfway each time. Pulse the onions, carrots, celery, and mushrooms in two batches until they reach that fine "rice" consistency.
The Ragù (The "Big Pot" Method)
Sear the 800g of beef in two batches so you don't crowd the pan (which causes the meat to stew rather than brown).
Once the beef is out, sauté that massive pile of veg "gravel." Because there’s so much, it will release a lot of water—keep the heat high and stir often until it’s dark and sweet.
Add your Guinness, tomatoes, purée, and stock. Simmer low and slow for 3 hours. (4-5 hours on high in slow cooker, 7-8hours low in slow cooker).
The Gremolata Instructions
Ingredients:
2 Bunches Flat-leaf Parsley (leaves only, or very fine stems)
2 Fresh Lemons (Zest only)
2 Garlic Cloves (peeled)
Method:
Dry the Parsley: This is the most important step. Ensure the parsley is bone-dry after washing. If it’s wet, the Magimix will turn it into a green paste rather than a vibrant sprinkle.
The Garlic: Drop the 2 garlic cloves into the Mini Bowl with the blade running. They will hit the sides and mince instantly.
The Rest: Add the lemon zest (use a microplane or peeler first) and the dry parsley.
Pulse: Use the Pulse button 3–5 times. You want a coarse, neon-green "crumb." Stop before it looks like pesto.
Store: Keep this in a small bowl covered with damp kitchen paper in the fridge until the very second you are ready to plate.
The Gnocchi (Two Batches)
For each batch (feeding 4):
Put 250g Ricotta, 1 Egg, 50g Parmesan, Nutmeg, and Salt in the Magimix. Pulse to combine.
Add 100g Flour. Pulse 3–5 times maximum.
Remove, shape, and repeat for the second batch.
Once you've shaped and cut your gnocchi pillows, keep them on a floured tray at room temperature. Don't let them sit for more than an hour or they can get "sweaty"—if you aren't cooking them immediately, put the tray in the fridge.
The Boil (The "Floating" Rule)
Bring a very large pot of salted water to a rolling boil.
For 8 people: Cook them in two batches. If you drop all 8 portions in at once, the water temperature will plummet, the gnocchi will sit on the bottom, and they’ll turn into a gummy mess.
Drop them in. As soon as they float to the surface, give them another 30 seconds, then remove them using a slotted spoon or a spider.
The Marriage (Do not skip this)
Do not just pile the ragù on top of the gnocchi in a bowl.
Take a large wide pan (or use your emptied Le Creuset). Add a few ladles of the finished Beef & Guinness Ragù.
Transfer the hot, drained gnocchi directly from the water into the sauce.
Add a small splash of the starchy cooking water. Toss gently over low heat for 60 seconds. This creates an emulsion between the fat in the ragù and the starch on the gnocchi, making the sauce glossy and ensuring it clings to the pillows.
Plate up and immediately top with the Gremolata (the lemon/parsley/garlic mix you made in the Magimix). The heat of the dish will "wake up" the lemon oils and the garlic.
Add a final grating of Parmesan if you have any left over.
Method
Notes
Summary for your 600kcal Goal:
Portion Control: For 8 people, each person gets roughly 12–15 gnocchi pillows and a generous ladle of the beef ragù.
The Swap: Because you used the Magimix to "rice" the mushrooms into the beef, the volume of the sauce is huge, making the portion look much bigger than a standard pasta dish.