Housemade Gnocchi Recipe

Name: JT’s Urban Italians Housemade Gnocchi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Potatoes; 1.5 cups All-purpose flour; 1 whole Egg; 1 tsp Salt; 2 tbs Olive oil; 1 cup Braised veal; 1 cup Flat mushrooms, sliced; 0.5 cups Parmigiano Reggiano, grated; 1 cup Red wine; 1 cup Beef or vegetable stock; 2 tbs Butter; to taste Black pepper

Inspired by JT’s Urban Italian

Time1h

Serves4

BRAISED VEAL, FLAT MUSHROOMS, PARMIGIANO REGGIANO, RED WINE SAUCE

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Ingredients

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Gnocchi and Sauce

2 cups Potatoes

1 1/2 cups 00 bread flour

1 whole Egg

1 tsp Celtic sea salt

2 tbs olive oil

1 cup Braised veal

1 cup Flat mushrooms, sliced

1/2 cups Parmigiano Reggiano, grated

1 cup Red wine

1 cup Beef or vegetable stock

2 tbs Butter

to taste black pepper

Method

Preparation and Cooking

Make the Gnocchi

Boil the potatoes until fork-tender. Drain and allow to cool slightly before peeling. Mash the potatoes and combine with flour, egg, and salt to form a dough. Divide the dough into portions and roll each into long ropes. Cut into bite-sized pieces and shape with a fork. Set aside.

Prepare the Red Wine Sauce

In a saucepan, heat olive oil over medium heat. Add the sliced flat mushrooms and sauté until soft. Pour in the red wine and stock, bring to a boil, and then reduce heat to simmer until the sauce thickens. Add the braised veal and butter, stirring until the veal is heated through.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and drain.

Combine and Serve

In a large serving bowl, combine the cooked gnocchi with the red wine sauce and braised veal. Toss gently to coat. Serve hot, garnished with grated Parmigiano Reggiano and freshly ground black pepper.