Tagliata con Gnocchi Recipe

Grilling the Steak

Preheat a grill to medium-high heat. Rub the AAA striploin steak with olive oil, salt, and black pepper. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5-10 minutes before slicing.

Cooking the Reduction

In a saucepan, combine the minced shallots and Barolo wine. Bring to a simmer and let it reduce by half. Add the beef broth and continue to simmer until it thickens slightly. Stir in butter and season with salt and pepper to taste.

Making the Creamy Sauce

In a large skillet, sauté the minced garlic in a bit of olive oil until fragrant. Add the sliced wild mushrooms and cook until soft. Stir in the heavy cream and bring to a gentle simmer. Add the cooked gnocchi and Parmesan cheese, stirring to combine. Season with salt and pepper to taste.

Plating the Dish

Slice the grilled steak and arrange it on a plate. Drizzle the Barolo reduction over the steak. Serve the creamy wild mushroom gnocchi on the side, garnished with fresh parsley.