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Wild Garlic Gnocchi and Beef Cheek Ragu
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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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.
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