Nostalgic Gnocchi With Filet Mignon Ragù (limited Availability) Recipe
Italian potato gnocchi (contains rice) with slow simmered pastured, grass-fed filet mignon Ragù, topped with imported (sheep) pecorino Romano | OR Vegan Gnocchi with Pomodoro, plant-based mozzarella and seasonal vegetables
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Ingredients
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For the Gnocchi
For the Filet Mignon Ragù
For the Topping
Method
For the Gnocchi
Prepare the Potatoes
Boil the Russet potatoes in salted water until tender, about 20-25 minutes. Drain and let them cool slightly.
Make the Dough
Peel the potatoes and mash them in a large bowl. Add rice flour, egg, and salt. Mix until a dough forms. If too sticky, add more flour as needed.
Shape the Gnocchi
Divide the dough into portions and roll each into a rope about 1/2 inch thick. Cut into 1-inch pieces, then press each piece with a fork to create a pattern.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the Filet Mignon Ragù
Sear the Filet Mignon
Heat olive oil in a large skillet over medium-high heat. Sear the filet mignon on all sides until browned, about 6-8 minutes. Remove from the skillet and let cool before dicing.
Deglaze and Simmer
Pour in red wine to deglaze the pan, scraping up any brown bits. Let it reduce by half. Stir in the crushed tomatoes, diced filet mignon, salt, and black pepper. Simmer for 30 minutes.
Add Fresh Herbs
Stir in the fresh basil and simmer for another 5 minutes.
To Serve
Combine and Serve
Toss the cooked gnocchi with the ragù. Serve topped with grated pecorino Romano cheese.