Gnocchi with gravy beef in a red wine sauce
A rich and comforting gnocchi dinner
Serves
4 - 5
Prep Time
10 mins
Cook Time
2 hrs
Gravy beef is slow cooked until it's so tender it falls apart in this succulent recipe. Plus, if you make the sauce ahead of time, the flavour of this stunning dish will only get more intense.
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ShareIngredients
800g Quality Mark gravy beefi
500g gnocchi
1 carrots
diced2 celery stalks
diced1 onion
diced1 Tbsp tomato paste
200ml red winei
300ml beef stock
2 bay leaves
1 Tbsp fresh oregano leaves
1 tsp white flour
1/3 tsp sea salt
1/3 tsp black pepper
Method
Heat the olive oil in a frypan and brown all vegetables; sprinkle with flour and stir to dissolve and then set aside.
Cut the gravy beef into 3 cm squares and season with salt and pepper; brown in batches in film of oil in a large frying pan over a medium-high heat.
Transfer the browned beef to a large heavy based pot or cast iron casserole.
Heat another glug of oil in the frying pan, lower the heat and gently cook the onion, carrot and celery for 10 minutes. Transfer to the meat.
Add the tomato paste, oregano, vegetables, wine and stock to the meat. Reduce heat to low, cover the pot and simmer for 2 hours on a low heat.
Cook the gnocchi according to packet instructions to be ready once the beef is finished.
Nutrition Information per Serving (435g)
The nutritional analysis of this recipe is for 5 serves.
