heat oil in a large frying pan over high heat; add beef and cook until browned. add onion and cook a further 2 minutes.
stir in potato, carrot, tomatoes and combined MAGGI beef goulash recipe base and water. bring to the boil, stirring. reduce heat, cover and simmer, stirring occasionally, until meat is tender, approx 45 minutes. stir in parsley.
meanwhile, make gnocchi by combining ricotta, parmesan, eggs ands flour. sprinkle flour on a large surface and knead mixture lightly; divide into four portions. roll each portion of into a long log approx 1 ½ cm in diameter. cut into 2cm sections.
place a large saucepan of water over a high heat to boil. add gnocchi in 4 batches and cook for 2-3 minutes. when gnocchi float to the surface remove immediately with a slotted spoon and place into bowls for serving.
top with beef ragout and extra parsley. serve with seasonal green vegetables.
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