Gnocchi with beef

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.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Medium

Ingredients

  • 2 tbsp olive oil
  • 2 lb chuck steak, (cubed)
  • 3 cloves garlic (crushed)
  • 2 carrots (chopped)
  • 1 leek ( trimmed and sliced)
  • 1 cup red wine
  • 1 tsp dried Italian herbs
  • 1 tbsp chopped fresh rosemary leaves
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup beef stock
  • 14 oz Mutti® Whole Peeled Tomatoes
  • 2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 1 1/2 tbsp brown sugar
  • 3 leaves dried bay
  • 7 oz Swiss brown mushrooms, quartered
  • 2 tsp cornflour mixed with 1 tablespoon water
  • 17 oz gnocchi
  • Parmigiano Reggiano cheese (finely grated, 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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Method

  1. Preheat oven to 320°F. Heat 2 tsp 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.
  2. 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.
  3. Add wine and simmer for 5 minutes, then add dried herbs, rosemary, pepper, stock, Mutti® Whole Peeled Tomatoes, Mutti® Double Concentrated Tomato Paste (Doppio Concentrato), brown sugar and bay leaves. Cover and bake 1½ hours
  4. 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.
  5. Cook gnocchi according to directions on the packet. Serve gnocchi with beef and top the meal with Parmigiano Reggiano cheese.

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Also made with: Peeled Tomatoes


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