This is a variation on a popular Northern Italian dish using gnocchi.
Ingredients
- 500g potato gnocchi - fresh, dried or frozen
- Pasta sauce:
- 1/2 onion chipped finely
- 1/4 onion diced
- 2 cloves garlic crushed or chopped finely
- 200-400g veal, sliced into stir-fry strips
- 200-400g mushrooms
- 2 tbls of fresh cream
- Mixed herbs
- Parmesan cheese -freshly grated
- 1 bunch broccoli cut into small pieces
- 1 large beetroot
Preparation
- Boil the beetroot for 30-40 mins, then slice into long strips.
- Steam the broccoli for 10-15 mins.
- Prepare a large pot of boiling water to cook the gnocchi.
Method Gnocchi
- Make the sauce by lightly frying the onions and garlic, then adding the mushrooms and mixed herbs with salt & pepper to taste and then simmer for at least 30 minutes to reduce it.
- Stir-fry the veal separately for 30-60 seconds in olive oil.
- When the sauce is almost ready add the veal and cream and keep warm.
- Add half of the gnocchi to a pot of boiling water and cook until the gnocchi rise to the surface - with dried gnocchi you'll need to cook longer until they are fairly soft.
- Scoop out the gnocchi and place into a serving dish - try to avoid adding any of the water.
- Spread some of the sauce and grated Parmesan cheese over the gnocchi.
- Repeat for the remaining gnocchi, adding sauce and cheese.
- Sprinkle parsley on top
Accompaniments
- Serve with grated Parmesan cheese and fresh crusty bread.
Serve: 4
