Gnocchi with beef and Mutti Whole Peeled Tomatoes: soft potato gnocchi coated in a rich, slow-cooked sauce with mushrooms and red wine.
3 people
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Tip: If you prefer pasta or rice you can serve that instead of gnocchi with beef.
We also recommend this gnocchi alla siciliana recipe
1
Preheat oven to 160°C. Heat 2 teaspoons of the olive oil in a large flameproof casserole dish over a high heat. Add ½ the beef and cook, stirring, until brown. Remove from pan and repeat with remaining beef.
2
Add remaining tablespoon of oil to the pan. Add garlic, carrots and leek and cook over a moderate heat for 5 minutes, stirring occasionally. Return meat and juices to dish.
3
Add wine and simmer for 5 minutes, then add dried herbs, rosemary, pepper, stock, tomatoes, tomato paste, brown sugar and bay leaves. Cover and bake 1½ hours
4
Uncover; add mushrooms and bake for 30 minutes longer. Remove casserole dish from oven and place on a hotplate over a medium heat. Add cornflour mixture and simmer, stirring for 1 minute or until thickened.
5
Cook gnocchi according to directions on the packet. Serve gnocchi with beef and top the meal with parmesan.
For an extra homemade touch, prepare the gnocchi from scratch. Soft, freshly made potato gnocchi are especially good at soaking up the rich beef and tomato sauce. Follow our homemade potato gnocchi recipe and use them as the perfect base for this dish.
