Homemade Potato Gnocchi with Slow-Cooked Beef

Ingredients

• For the potato gnocchi: For the potato gnocchi:
• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 1 large egg 1 large egg
• Salt, to taste Salt, to taste
• For the slow-cooked beef: For the slow-cooked beef:
• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• For the tomato sauce: For the tomato sauce:
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms.
2. 2.
   Transfer the dough onto a floured surface and knead gently until smooth.
3. 3.
   Divide the dough into smaller portions and roll each portion into a long rope.
4. 4.
   Cut the ropes into bite-sized pieces and use a fork to create ridges on each piece.
5. 5.
   Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   In a separate pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
7. 7.
   Add the beef cubes to the pot and cook until browned on all sides.
8. 8.
   Stir in the paprika, dried thyme, bay leaf, salt, and pepper. Cook for another minute.
9. 9.
   Add the diced tomatoes, tomato paste, sugar, dried oregano, salt, and pepper to the pot. Stir well to combine.
10. 10.
    Reduce the heat to low, cover the pot, and let the beef simmer for 2-3 hours, or until tender.
11. 11.
    In a separate pan, heat a little olive oil and sauté the cooked gnocchi until lightly golden.
12. 12.
    Serve the gnocchi with the slow-cooked beef and tomato sauce. Garnish with fresh parsley.

Treat your ingredients with care...

• Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the gnocchi.
• Beef — Choose a tender cut of beef suitable for slow cooking, such as chuck or brisket, to ensure the meat becomes tender and flavorful.

Tips & Tricks

• To achieve light and fluffy gnocchi, avoid overworking the dough and handle it gently.
• If you prefer a thicker sauce, simmer it uncovered for a longer time to reduce and concentrate the flavors.
• For a variation, you can add vegetables like carrots and celery to the slow-cooked beef for added depth of flavor.
• Leftover gnocchi can be stored in the refrigerator for up to 3 days or frozen for future use.
• Serve the dish with a sprinkle of grated Parmesan cheese for an extra burst of flavor.

Serving advice

Serve the homemade potato gnocchi with slow-cooked beef piping hot, garnished with freshly chopped parsley. Accompany it with a side of crusty bread to soak up the delicious tomato sauce.

Presentation advice

Arrange the gnocchi neatly on a plate, topped with a generous portion of slow-cooked beef and tomato sauce. Garnish with a sprinkle of fresh parsley for a pop of color. Serve it alongside a simple green salad to add freshness to the presentation.