This is my "cheat" dip that I make when I am feeling super lazy. It is so easy to make. I like to top it with flaked almonds and spring onions to make it a little sexier. Enjoy!
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Go away stinky germs...today I am coughing and sputtering and have a horrid sore throat.
I've just made some orange, carrot and ginger juice to annihilate the winter nasties. I used oranges from the garden. I would like to say that the carrots were from my humble veggie patch, but they are still a few weeks away. I don't make a habit of buying organic produce, because lets face it, who can afford that!?? But I do make an exception with carrots. Did you know that they act like little sponges, sponging up the chemicals from the soil? Yuck. No thanks!
A word about this recipe...it is a little involved and time consuming, only to be attempted when you have 2-3 hours to spare. But when you taste this pillowy gnocchi, boy, you will see it is worth the time and effort!
Bring a large pot of water to the boil. When it is boiling, add the potatoes whole, skins on. Boil for 30-40 minutes until soft inside. Drain and allow to cool enough to handle. Peel the skin off, and place in a food processor and process until smooth. Set aside to cool completely in the food processor.
Preheat the oven to 170 degrees Celsius. Heat a large oven proof casserole dish over high heat. Add the olive oil. When the oil is hot, add the gravy beef and brown on all sides. Remove. Add the onions to the hot casserole dish and sauté for 1-2 minutes. Add the fennel, grated carrot and garlic. Sauté for a further 2-3 minutes. Add the red wine and cook down for 1-2 minutes. Add the boiling water, corn flour, thyme, rosemary and bay leaves. Add a good pinch of salt and stir through. Return the beef to the pan and submerge in the liquid. Place a lid on top and put the casserole dish into the oven. Cook in the oven to for approx. 2 hours, keeping an eye on the liquid levels to ensure it does not dry out. Add more boiling water if necessary. While the beef is in the oven, prepare the gnocchi. Add the ricotta and salt to the food processor with the potato. Process until smooth. Turn the mixture into a large mixing bowl. Add the plain flour. With a wooden spoon, gently combine it with the potato/ricotta mixture being careful not to over-work it as this will result in chewy gnocchi. When it is just combined, turn the mixture out onto a well floured surface and cut it into four equal portions. One by one, roll each section into a long snake and chop it into 2cm squares and place them onto a well floured surface. You can cook the gnocchi up as they are in squares, or roll using a gnocchi rolling board or fork. Set aside. After two hours, remove the ragu from the oven. Remove the beef from the pot and shred it finely with a knife and fork. Return the shredded beef to the sauce and mix it through. Bring another large saucepan of water to the boil. When it is boiling, add the gnocchi in batches. When they float, remove them with a slotted spoon. Continue until all the gnocchi are cooked. Serve the gnocchi with the beef ragu and chilli oil if desired. Serves 4-6. |
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