Ricotta Gnocchi and Nonna’s Braised Beef

Best prepared in one of Kleenmaid’s ovens and gas cooktops. Click here for more info

What you will need:

Gnocchi:

  • 500g fresh ricotta cheese
  • 150g grated parmesan
  • 1 whole egg
  • 150g plain flour
  • 1 pinch of salt
  • 1 pinch of white pepper
  • 1 bunch of chives, chopped

Braised Beef:

  • 2 tbs olive oil
  • 1 kg of beef shin
  • 100g butter
  • 1 onion, finely diced
  • 4 garlic cloves, chopped
  • 4 anchovy fillets
  • 250ml red wine
  • 2 tbs of chopped thyme
  • 2 tbs of chopped rosemary
  • 1.5L tomato passata
  • 500ml of full cream milk
  • 3 tsp of black pepper
  • 1 tsp of fennel seeds

How to make it:

Gnocchi: 

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.

Braised Beef:

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.

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