Gnocchi with beef
Made with Peeled Tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
40 min (COOK TIME: 40 min)
Medium
Ingredients
-
2
tablespoons
olive oil
-
1
kg
chuck steak, cubed
-
3
cloves
garlic, crushed
-
2
carrots, chopped
-
1
leek, trimmed and sliced
-
1
cup
red wine
-
1
teaspoon
dried Italian herbs
-
1
tablespoon
chopped fresh rosemary leaves
-
1/2
teaspoon
freshly ground black pepper
-
1/2
cup
beef stock
-
400
g
Mutti® Whole Peeled Tomatoes
-
2
tablespoons
Mutti Tomato Paste
-
1 1/2
tablespoons
brown sugar
-
3
leaves
dried bay
-
200
g
Swiss brown mushrooms, quartered
-
2
teaspoons
cornflour mixed with 1 tablespoon water
-
500
g
gnocchi
-
finely grated Parmesan, to serve
Tip: If you prefer pasta or rice you can serve that instead of gnocchi with beef.
We also recommend this gnocchi alla siciliana recipe
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Tip: If you prefer pasta or rice you can serve that instead of gnocchi with beef.
We also recommend this gnocchi alla siciliana recipe
Gnocchi with beef: Method
- Preheat oven to 160°C. Heat 2 teaspoons of the olive oil in a large flameproof casserole dish over a high heat. Add ½ the beef and cook, stirring, until brown. Remove from pan and repeat with remaining beef.
- Add remaining tablespoon of oil to the pan. Add garlic, carrots and leek and cook over a moderate heat for 5 minutes, stirring occasionally. Return meat and juices to dish.
- Add wine and simmer for 5 minutes, then add dried herbs, rosemary, pepper, stock, tomatoes, tomato paste, brown sugar and bay leaves. Cover and bake 1½ hours
- Uncover; add mushrooms and bake for 30 minutes longer. Remove casserole dish from oven and place on a hotplate over a medium heat. Add cornflour mixture and simmer, stirring for 1 minute or until thickened.
- Cook gnocchi according to directions on the packet. Serve gnocchi with beef and top the meal with parmesan.
