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Beef and Sage Ragout with Home-style Gnocchi

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Ingredients

(Serves 4)
Beef & Sage Ragout
250g Eye fillet, sliced thinly
1 brown onion, finely chopped
1 stick of celery, finely chopped
1 clove garlic, finely chopped
½ bunch of sage
150ml white wine
200ml thickened cream
1 tin (425g) chopped tomatoes
Salt and pepper
Olive oil
Parmesan cheese

Gnocchi
5 medium potatoes, peeled and boiled until soft, then cooled
2 eggs
200g crème fraiche
200-300g plain flour


Method

Beef & Sage Ragout

Fry the beef in a hot pan with a splash of oil until just sealed, remove from the pan.

Place the pan back onto heat, toss in the onion celery and garlic and fry for one minute then pour in the white wine and bring to a boil.

Once the wine has boiled, cover with the tomatoes, cream and half of the sage leaves. Season with salt and pepper. Boil for 3-5 minutes to thicken.

Remove the sage from the pan. Return the beef to the pan and reduce until nicely thickened. (This will take about 5-8 minutes.) Check for seasoning and add salt and pepper as needed. Serve with gnocchi and shaved parmesan and a garnish of sage leaves.

Home-style Gnocchi

In a large bowl combine the eggs, crème fraiche and cooked potatoes using a fork to mash together. Sprinkle in the flour a couple of tablespoons at a time whilst stirring until a dough forms.

On a floured bench top, cut and lightly knead the dough into small sections, then mould into rustic- shaped gnocchi.

In a large pot of boiling, salted water, cook the gnocchi for around 5 minutes.





Beef and Sage Ragout with Home-style Gnocchi