Beef chuck and gnocchi recipe
2 cloves garlic
1 bouquet garni
1/4l Mondeuse wine
1.5l veal broth
2 tablespoon olive oil
salt and pepper
900g Agria potatoes
Nutmeg, salt and pepper
150g sieved parmesan cheese
1- Beef: brown the beef all over in a frying pan. Remove the fat, add the aromatics and sweet it. Deglaze with the Mondeuse wine and keep it moist with the broth. Add the bunch of herbs. Cook in the oven at 130/150°C for 4 to 5 hours.
2- Gnocchi: peel, cook and mash the potatoes. Weigh 500g of mashed potatoes, and add the flour, egg, salt, pepper and nutmeg. Roll the gnocchi on a fork and cook them in boiling water until they float back the surface. Cool them quickly in ice-cold water.
3- Lace: mix the parmesan cheese and flour, sprinkle it over a non-stick pan and cook until it browns.
4- Finish the chuck beef gravy. Finish the gnocchi by dipping them in boiling water for 1 to 2min, then roll them in butter and parmesan.
5- Serve the chuck, coat it in the Mondeuse sauce, and add the gnocchi and parmesan lace.