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Beef and tomato gnocchi
Beef and tomato gnocchi
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Prep Time:
20 minutes
Cook Time:
165 minutes
Total Time:
185 minutes
Tender beef with gnocchi in savory red wine sauce.
Ingredients:
  • 1.5kg diced gravy beef
  • 1 brown onion, halved, finely chopped
  • 4 celery sticks, ends trimmed, thinly sliced
  • 2 carrots, peeled, coarsely chopped
  • 6.00 garlic cloves, crushed
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 375ml (1 1/2 cups) water
  • 250ml (1 cup) red wine
  • 3 dried bay leaves
  • 2 zucchini, coarsely chopped
  • 1 x 500g pkt fresh gnocchi
  • 62.50 ml coarsely chopped fresh continental parsley
  • Baby rocket leaves, to serve
  • Shaved parmesan, to serve
  • 80g butter, at room temperature
  • 40.00 ml coarsely chopped fresh continental parsley
  • 8 petit pain bake-at-home rolls, split
Instructions:
  • In a large saucepan, heat half of the oil over medium-high heat. Cook half of the beef for 3-4 minutes on each side until browned. Transfer to a heatproof bowl. Repeat with the remaining beef.
  • In the same pan, heat the remaining oil over medium heat. Saute the onion, celery, carrot, and garlic for about 5 minutes until the onion softens. Add back the beef along with tomato, water, wine, and bay leaves. Cover, bring to a boil, then lower the heat and simmer for 2 hours until the beef is tender. Shred the beef using a fork on a clean work surface.
  • Add the beef back to the pan along with the zucchini. Cover and cook for 20 minutes, stirring occasionally, until the zucchini is tender.
  • Cook the gnocchi in a large saucepan of salted boiling water according to the package directions until tender, then drain.
  • Preheat the oven to 200°C. Mix butter, garlic, and parsley in a bowl. Spread the bread with the flavorful butter mixture, then bake on a tray until crisp, for around 10 minutes.
  • Combine the gnocchi and parsley with the beef mixture, stirring gently. Season with salt and pepper. Garnish with rocket and parmesan before serving alongside garlic & herb bread.

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