Slow-cooked beef ragout with parmesan gnocchi

Ingredients

• 1 kg beef chuck steak, cut in 2 cm pieces
• 300 g bacon, in cubes
• 1 red onion, chopped
• 1 stalk celery, cut into rings
• 500 ml tomato puree
• 1/2 cup white wine
• 1 teaspoon rosemary
• 1 tablespoon dried sage leaves
• 1 tablespoon sweet paprika
• 1 bay leaf
• 2 tablespoons olive oil
• freshly ground black pepper and salt
• 1 kg potatoes
• 1 egg
• 300 g flour
• 100 g freshly grated Parmesan cheese
• freshly ground pepper and salt