• Andrew BeauChamp

Gnocchi alla Pastissada


Ingredients

1 lb. of fresh ground meat, beef, veal or lamb

1 cup dry red wine

2 cups tomatoes, diced and seeded

½ cup of freshly grated tomato mozzarella

2 shallots, minced

4 garlic cloves, minced

4 tablespoons unsalted butter

1 tablespoon olive oil

Pinch of fresh ground nutmeg

Pinch of ground cinnamon

Salt and Pepper to taste

1 ½ lb. Gnocchi prepared as per package, reserve 1/3 cup of the pasta water

¼ cup pesto

Directions

In a large deep skillet over medium high heat, melt butter and whisk in olive oil. Next add the meat, nutmeg, cinnamon and shallots, stir until meat has browned. Add wine to deglaze pan, reduce heat and simmer, until liquids have reduced by half. Season sauce at this point.

Add tomatoes and garlic, reduce heat to low and sauté/simmer, covered, until tomatoes have started to dissolve into the sauce, about 2 hours. If the sauce starts to get too dry add a bit of water.

Once sauce is thick and creamy, add pasta water add simmer until almost gone.

Add gnocchi to skillet, gently toss to coat, place on individual plates with a shmear of pesto and top off with cheese.

Enjoy cooking

#Meat #pasta #Gnocchi #Recipes #VariationsonCooking

7 views

" Cooking, the first Social Media"™

and © to Variations on Cooking

#VariationsonCooking
  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

© 2020 by Variations on Cooking

Site designed and created by AJMC LLC