Prep time: 1 hour
Cook time: 5 hours
Total time: 6 hours
- 200g beef
- 2 carrots
- 2 onions
- 1 bulb garlic
- 1 glass of red wine and 1 splash of vinegar reduced to a syrup
- 50g of unsalted butter
- 50g chopped herbs
- 600g passed potatoes (approximately 1kg of raw potatoes)
- 100g parmesan
- 100g pasta flour Purée
- 100g peas
- 15g butter
- 1/2 onion
- 2 cloves garlic
- 50ml milk
- 1 bunch of chervil
- 1 egg
Prepare the beef
- Lightly season the beef with salt and pepper.
Sear in a hot pan with oil.
Add the vegetables in the pan and cover with chicken stock. Never use a cube as there is too much salt in them, or just use water.
Cook for approximately 4 hours until the meat flakes away easily.
Prepare the pea purée
Sweat down the onion and garlic with the butter until soft enough to break down when squeezed.
Add the peas and puree immediately.
Add the chervil while keep blending until the peas purée looks smooth.
Prepare the Gnocchi filling
Once the cheeks are cooked put the potatoes in the oven to bake.
Pass of the liquid from the cheeks and reduce into a jus or gravy-like consistency.
Add the meat, butter and herbs.
Mix ingredients in while it is hot.
Roll into ball and flatten them to the size of your palm.
Put approximately 8g of filling into the center and fold the gnocchi mix around.
Pop the gnocchi in the boiling water.
Once they float it means that they are ready.
Put them onto a tray with oil on it so they do not stick.