Ricotta Gnocchi and Nonna's Braised Beef

Quick Summary:


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

Ricotta Gnocchi and Nonna's Braised Beef


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 should bounce 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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