Name: Wild Garlic Gnocchi and Beef Cheek Ragu
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 1 1/2 lbs beef cheeks (trimmed and cut into small cubes); 2 tbsp olive oil; 1 large onion (finely chopped); 3 garlic cloves (minced); 2 carrots (peeled and finely chopped); 2 celery stalks (finely chopped); 1 cup beef broth; 1 cup red wine; 1 can crushed tomatoes; 2 bay leaves; Salt and pepper (to taste); 2 lbs potatoes (peeled and cubed); 2 cups wild garlic leaves (finely chopped); 2 cups all-purpose flour; 1 egg (lightly beaten); Salt and pepper (to taste)

Wild Garlic Gnocchi and Beef Cheek Ragu

Wild Garlic Gnocchi and Beef Cheek Ragu is a delicious Italian dish that typically consists of pillowy soft gnocchi made with wild garlic, which is a seasonal herb that grows in the Spring, and served with a rich and flavorful beef cheek ragu. The beef cheek is slow-cooked until it is tender and juicy, and then combined with a mixture of vegetables such as onions, carrots, and celery to create a hearty and satisfying sauce.

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Prep Time 30

Cook Time 4

Total Time 4 30

Course Dinner

Cuisine Italian

Servings servings

Calories 938 kcal

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Ingredients

For the Beef Cheek Ragu:

1 1/2 lbs beef cheeks trimmed and cut into small cubes
2 tbsp olive oil
1 large onion finely chopped
3 garlic cloves minced
2 carrots peeled and finely chopped
2 celery stalks finely chopped
1 cup beef broth
1 cup red wine
1 can crushed tomatoes
2 bay leaves
Salt and pepper to taste

For the Wild Garlic Gnocchi:

2 lbs potatoes peeled and cubed
2 cups wild garlic leaves finely chopped
2 cups all-purpose flour
1 egg lightly beaten
Salt and pepper to taste

Instructions

For the Beef Cheek Ragu:

In a large pot, heat olive oil over medium-high heat.
Add beef cheeks and cook until browned on all sides, about 5-7 minutes.
Add onion, garlic, carrots, and celery. Cook for another 5-7 minutes, stirring occasionally, until vegetables are softened.
Add beef broth, red wine, crushed tomatoes, bay leaves, salt, and pepper. Bring to a simmer and then reduce heat to low. Cover and cook for 2-3 hours, stirring occasionally, until beef cheeks are tender and sauce is thickened.

For the Wild Garlic Gnocchi:

Boil potatoes in a large pot of salted water until tender, about 20-25 minutes.
Drain potatoes and let them cool for a few minutes.
Mash potatoes in a large bowl until smooth.
Add flour, wild garlic leaves, egg, salt, and pepper. Mix until well combined.
Divide dough into 4 parts and roll each part into a long, thin rope.
Cut ropes into bite-sized pieces and roll each piece into a small ball.
Bring a large pot of salted water to a boil.
Add gnocchi to boiling water and cook for 2-3 minutes, or until they float to the surface.
Drain gnocchi and add them to the beef cheek ragu.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 938kcal (47%)Carbohydrates: 126g (42%)Protein: 58g (116%)Fat: 18g (28%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 146mg (49%)Sodium: 392mg (17%)Potassium: 1879mg (54%)Fiber: 10g (42%)Sugar: 6g (7%)Vitamin A: 5174IU (103%)Vitamin C: 78mg (95%)Calcium: 275mg (28%)Iron: 11mg (61%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword beef, garlic

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Wild Garlic Gnocchi and Beef Cheek Ragu