GNOCCHI WITH MEAT SAUCE
This dish from my mother-in-law is the Italian version of a meat-and-potatoes meal. I recently served it to friends who immediately wanted the recipe. -Karin Nolton, Ortonville, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend., Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces., Bring a large saucepan of water to a boil. Cook gnocchi in batches for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese if desired.
Nutrition Facts : Calories 344 calories, Fat 5g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1124mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein.
MATZO GNOCCHI WITH BRISKET RAGU
This hearty dish combines two Passover favorites, brisket and matzo, in a fun, meaty recipe that's loosely based on Italian bolognese. To make easy work out of shredding the brisket for this ragu, we opted to braise it whole in the oven until it's fall-apart tender. Kosher meats are quite salty, so we don't specify salting the brisket before searing it. If you're using non-kosher meat, however, we recommend that you sprinkle it with salt before browning it.
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the brisket ragu: Adjust an oven rack to the center position and preheat the oven to 325 degrees F.
- Heat the oil in a large Dutch oven or large ovenproof pot with a lid over medium-high heat until very hot. Add the meat fat-side down and cook until browned, about 8 minutes. Carefully flip the meat with tongs and brown on the other side, 6 to 8 minutes. Transfer to a rimmed baking sheet.
- Add the onions, carrots and celery to the pot and stir to scrape up the browned bits. Cook, stirring occasionally, until the vegetables soften, about 6 minutes. Stir in the garlic, thyme and rosemary and cook, stirring frequently, until very fragrant, about 2 minutes. Stir in the tomato paste and cook, stirring frequently to avoid scorching, until the tomato paste is dark red and slightly sticky, about 2 minutes. Stir in the wine and cook, stirring frequently, until mostly evaporated, about 2 minutes. Stir in the crushed tomatoes, broth and bay leaves and season generously with black pepper.
- Submerge the brisket in the sauce fat-side down; pour in any accumulated juices from the dish. Bring the sauce just to a boil, then cover the pot and immediately transfer to the oven. Cook until the sauce is thickened and the brisket is very tender, 2 to 3 hours.
- Discard the bay leaves. Transfer the brisket to a rimmed baking sheet. Shred the brisket with two forks. Stir the meat back into the sauce. Taste and adjust the seasoning with salt and pepper. The sauce can be made up to 2 days ahead.
- For the gnocchi: Place the potatoes in a large pot and cover by 1 inch with salted water. Bring to a boil, adjust the heat and simmer until they are tender when pierced with a fork or the tip of a paring knife, about 25 minutes. Drain the potatoes and set them aside until cool enough to handle.
- Remove the skins with a paring knife and cut the potatoes into large chunks. Pass the chunks through a potato ricer (see Cook's Note) onto a clean work surface. Sprinkle 2 teaspoons of salt over the potatoes and let them cool completely.
- While the potatoes are cooling, pulse the matzo meal in a spice grinder or blender until very finely ground (it should be similar in texture to flour). Line a baking sheet with parchment.
- Sprinkle 2 cups of the matzo meal over the cooled potatoes. Pour the eggs over the matzo meal and begin to work the mixture together with a fork. Once the mixture begins to clump together, use your hands to gently knead until the ingredients are fully combined, about 2 minutes. Gather the dough into a smooth ball and let rest for about 15 minutes.
- Lightly dust a work surface with a some of the reserved matzo meal. Cut the dough into 8 equal pieces. Working with one piece at a time, roll the dough into a 12-inch rope. Use a knife or bench scraper to cut the rope into 3/4-inch pieces; place the cut gnocchi on the prepared baking sheet. Repeat with the remaining dough. Gnocchi can be prepared to this point up to 2 days ahead; wrap the baking sheet in plastic and refrigerate.
- Bring a large pot of salted water to a boil. Working in batches, add about a third of the gnocchi at a time and cook until they begin to float and the water returns to a rapid simmer, about 2 minutes. Use a slotted spoon or spider to transfer the gnocchi to a platter or individual serving bowls. Ladle ragu over the gnocchi, sprinkle with parsley and serve immediately.
BEEF CHEEK RAGU
Make this beef cheek ragu recipe in just a few simple steps. This Italian recipe is rich and full of flavour.
Provided by Michelle Minnaar
Categories Main Course
Time 7h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 160°C/320°F/gas mark 3.
- Heat the oil in a large ovenproof casserole.
- Brown the cheeks all over on a high heat, remove from the casserole and set aside.
- Lower the heat, then add the onion, garlic, celery and carrot to the casserole and fry for 3 minutes, or until the vegetables have softened.
- Return the meat to the casserole.
- Sprinkle the herbs over the vegetables.
- Crumbled the stock cubes over the meat.
- Turn up the heat and pour in the wine, letting it sizzle for a few minutes.
- Pour in the passata and add the sugar.
- Give everything a good stir and wait for the stew to reach a slow simmering point.
- Place the lid on the casserole and transfer it to the oven.
- After 1 hour, remove the lid and cook for another 3 hours. Check on the meat once in a while, turning over the top pieces so that their surfaces don't harden and burn.
- Place the lid back on, lower the heat to 140°C/275°F/gas mark 1.
- The meat should now fall apart with the touch of a fork. Remove the casserole from the oven and shred the meat to desired consistency.
- Serve on a bed of buttered pappardelle and a glass of red wine.
Nutrition Facts : Calories 594 calories, Sugar 15.1 g, Sodium 287.7 mg, Fat 51.5 g, SaturatedFat 41.7 g, TransFat 0 g, Carbohydrate 23 g, Fiber 2.3 g, Protein 4.3 g, Cholesterol 2.1 mg
POTATO GNOCCHI WITH PORK AND WILD MUSHROOM RAGù
Provided by Bruce Aidells
Categories Mushroom Onion Pork Tomato Sauté Low Cal High Fiber Dinner Parmesan Sausage Celery White Wine Winter Prosciutto Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
- Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing.
- Spoon off fat from surface of ragù stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
- Divide gnocchi and ragù among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
- What to drink:
- Pair this rich dish with a medium-bodied red with good acidity, like the 2007 Danzante Chianti ($11, Italy).
POTATO GNOCCHI WITH BEEF RAGù
Categories Mushroom Potato Tomato Sauté Ground Beef Bacon Winter Prosciutto Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- Heat oil in heavy large pot over medium heat. Add onions, pancetta, prosciutto, and garlic and sauté until mixture begins to brown, about 10 minutes. Add ground chuck and cook until no longer pink, breaking up with fork, about 5 minutes. Add 1 cup stock, mushrooms, and sage. Simmer until liquid is almost absorbed, about 4 minutes. Add remaining 3 cups stock, 1 cup at a time, simmering until liquid is almost absorbed before adding more. Mix in tomato paste, then tomatoes with juices. Simmer until meat is very tender, stirring occasionally and thinning with about 1 cup water every 30 minutes, about 1 1/2 hours (sauce will be medium-thick consistency). (Can be prepared up to 4 days ahead.Refrigerate uncovered until cold. Cover; keep refrigerated.)
- Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher). Cool until lukewarm, about 10 minutes. Add egg, cream, salt, and nutmeg and blend well. Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist.
- Turn dough out onto lightly floured work surface. Divide into 6 equal portions. Gently roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long. Cut into 3/4-inch-long pieces.
- Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions.
- Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes). Using large strainer or slotted spoon, transfer gnocchi to large baking pan; arrange gnocchi in single layer. Cook remaining gnocchi in 2 batches. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
- SERVING:
- Melt butter in large skillet over medium heat. Add gnocchi and cook until heated through, tossing often, about 8 minutes.
- Meanwhile, rewarm ragù over medium-low heat, stirring occasionally. Season to taste with salt and pepper.
- Ladle ragù into large shallow bowls. Spoon gnocchi over. Using vegetable peeler, shave Parmesan cheese over gnocchi.
- Garnish with fresh sage, if desired.
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4.5/5 (113)Total Time 3 hrs 20 minsCategory SoupsCalories 790 per serving
- Heat the oil in a large Dutch oven over high heat. Season the beef with salt and pepper. Working in batches, brown the beef in the oil. Remove to a plate and keep warm.
- Add the butter to the pot, along with the onions, garlic and red pepper flakes. Cook until onions are tender, 3-5 minutes. Stir in the flour and paprika.
- Whisk in warm water, stirring in any browned bits from the bottom of the pan. Bring to a simmer until thickened. Stir in the beef broth, tomato sauce, thyme, bay leaves, cloves and salt and pepper, to taste.
- Return beef to pot. Cover and simmer over low heat for about 2 hours, stirring occasionally. Add the carrots to the stew and simmer an additional 30-45 minutes, or until carrots are tender. Stir in the gnocchi 5-10 minutes before serving.
GNOCCHI WITH BEEF RAGU RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dinner
- For the ragu, heat a heavy-based frying pan over a medium-low heat, then add the oil. Add the onion, garlic, 1 tbsp parsley and bay leaf, and cook gently until softened, about 5 to 10 minutes.
- Turn the heat to medium and add the beef, stirring until browned, about 10 minutes. Add the tomato paste, sugar, salt and stock, bring to the boil then reduce to a simmer and cook, uncovered, for about 1 1/2 hours or until tender and thick.
- For the gnocchi, wash the potatoes and place them in a large pot. Cover with cold salted water and bring to the boil. Reduce to a simmer and cook until tender, about 25 minutes.
- Drain the cooked potatoes in a colander and let them cool enough so you can handle them. Remove skins, and leave skinned potatoes to sit for 10 minutes more so that any remaining moisture evaporates.
BEEF RAGU WITH PARMESAN GNOCCHI - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (14)Total Time 3 hrs 30 minsCategory DinnerCalories 567 per serving
- In a large, oven-proof pot (with a lid) add a splash of oil. Pat the beef dry with paper towels and season generously with salt. Sear the beef on all sides until golden brown and a sticky fond forms on the bottom of the pot.
- Once the beef as browned, remove from the pot and set aside. In the same pot, add the onion and garlic and saute until soft and translucent.
- Add the red wine and scrape the sticky bits off the bottom of the pot. Add the tomato puree, herbs and stock. Place the beef and any resting juices back into the pot.
SLOW-COOKED BEEF RAGOUT WITH GNOCCHI - HEALTHY FOOD GUIDE
From healthyfood.com
3.3/5 Total Time 2 hrs 25 minsCategory Casseroles, StewsCalories 404 per serving
- 1 Heat oil in a saucepan over a medium heat. Add carrot, celery, onion and garlic. Cook, stirring occasionally, for 5 minutes. Increase heat to high. Add beef and cook for 5 minutes, or until browned all over. Add tomato paste and chilli.Cook, stirring, for 1 minute.
- 2 Add tomatoes, stock and water. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally for 1 hour 15 minutes. Add pumpkin and simmer, covered, for 20 minutes, or until tender.
- 3 Meanwhile, preheat grill. Cook gnocchi following packet directions. Drain. Add to ragoût. Stir to coat. Transfer mixture to a 6-cup capacity ovenproof dish (or 4 x 1 1/2-cup capacity dishes). Sprinkle with parmesan. Grill for 4-5 minutes, or until golden. Serve.
HOW TO MAKE POTATO GNOCCHI WITH PORK RAGù — BEST GNOCCHI ...
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- Heat oil in a large saucepan over medium heat. Add carrot, celery, onion and garlic. Cook, stirring occasionally, for 5 minutes. Increase heat to high. Add beef, cook for 5 minutes or until browned. Add tomato paste and chilli and cook, stirring for 1 minute.
- Add canned tomatoes and Campbells Real Stock. Bring to the boil. Reduce heat to low. Simmer uncovered, stirring occasionally, for 1 hour. Add pumpkin and gnocchi and simmer covered for 15 minutes, stirring occasionally. Stir in parsley. Serve.
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- Heat 1tbsp of the olive oil in a heavy-based frying pan over a high setting. Dust the beef with the flour, season with freshly ground black pepper, then add to the pan and fry for 4-5 mins until golden. Remove from the pan and set aside.
- Reduce the heat to medium-low. Add the pancetta, onions, carrot, celery, garlic and rosemary to the frying pan, then cook for 6-7 mins until softened but not browned.
- Pour in the milk, then simmer to reduce until it has evaporated. Add the tomato purée and cook, stirring, for 2 mins, then pour in the wine and reduce by half.
- Spoon the vegetables into the slow cooker, then add the beef. Pour in the stock and stir well. Cover with the lid and cook on the low setting for 8 hrs. Season with ground black pepper.
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- Preheat the oven to 400 degrees F. Poke the potatoes all over with a fork and place them on a baking sheet. Let them roast in the oven for about an hour until they are fork tender. Make sure to really put your fork all the way through and make sure they are done. Give them more time in the oven if they need it.
- Set up a food mill or ricer over a bowl and immediately press the potatoes while they are hot from the oven. (My food mill catches the skins, but if yours doesn’t, peel the skin before ricing the potatoes). Spread the riced potatoes all over a baking sheet and let them cool.
- To make the gnocchi dough, mix the riced potatoes with the flour, eggs, and salt, and knead gently until it forms a dough. It will be quite sticky. Divide the gnocchi dough into four even pieces. On a well floured surface, roll each gnocchi quarter into a long rope, then cut little pieces off with a knife or bench scraper. Spread the gnocchi out on a floured sheet pan and refrigerate for one hour.
- Bring a big pot of water to a boil, and season it heavily with salt, just like you would a pasta water. Prepare an ice bath as well. Boil the gnocchi for a minute or two, and remove them as soon as they float to the surface.Let them cool off in the ice bath for 15 seconds, then remove them to dry on a towel, then transfer the gnocchi to a bowl and drizzle with the 1 tbsp olive oil. Repeat with the remaining gnocchi dough until it’s all cooked.
POTATO GNOCCHI RECIPE - PAULA WOLFERT | FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrsServings 4-6Published 2021-10-24
- Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer.
- Line a large rimmed baking sheet with paper towels. As soon as the potatoes are cool enough to handle, scoop their flesh into a ricer or tamis and rice the potatoes onto the paper towels in a shallow layer.
- Working over a medium bowl, sift the all-purpose and cake flours with a large pinch of salt. Measure out 4 lightly packed cups of the riced potatoes (1 pound), and transfer the potatoes to a work surface.
- Test the gnocchi dough: Bring a small saucepan of salted water to a boil. Using your hands, form one 3/4-inch round (a single gnocco). Boil the gnocco until it floats to the surface, about 1 minute.
- Line a baking sheet with paper towels. Divide the dough into quarters. Working with one piece at a time, gently roll the dough into a long rope about 1/2 inch wide.
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add half of the gnocchi at a time and boil over high heat until they rise to the surface, then cook for 15 seconds longer.
- For Chestnut Gnocchi, substitute 1/3 cup chestnut flour for the cake flour before forming the gnocchi dough.
POTATO GNOCCHI WITH PASTRAMI RAGù RECIPE - FOOD AND WINE
From foodandwine.com
2/5 Category Pasta + NoodlesServings 4Total Time 3 hrs
- Preheat the oven to 350°. Line a small baking pan with rock salt. Pierce the potatoes with a fork and place on the salt. Bake for about 1 hour and 15 minutes, until tender.
- As soon as the potatoes are cool enough to handle, peel them and pass them through a ricer into a bowl. Let the potatoes cool.
- Lightly dust a baking sheet with flour. Stir the eggs, the 1 cup of flour and the kosher salt into the riced potatoes. Gently knead a few times to form a dough that just holds together. Divide the dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of the dough into a 1/2-inch-thick rope. Cut the rope into 1/2-inch pieces and transfer the gnocchi to the baking sheet. Repeat with the remaining dough. Refrigerate the gnocchi for at least 1 hour and up to 4 hours.
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the gnocchi just until they rise to the surface of the water, about 1 minute. With a slotted spoon, transfer to the ice water to chill, then drain on paper towels and pat dry. Transfer the gnocchi to a bowl and drizzle with olive oil.
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