Beef Stew With Pumpkin Gnocchi

Photo: Culinary Flavors

Ingredients

For the Beef

3 onions cut in 6

3 tablespoons olive oil

400 grams fresh mushrooms, sliced

3/4 cup red wine

400 grams chopped tomatoes in their juice

700 grams beef in pieces

1 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

2 bay leaves

1/8 teaspoon ground cloves

1 tablespoon sugar

For the Gnocchi

715 grams pumpkin puree

2 tablespoons margarine

1/2 cup parmigiano

1/4 teaspoon nutmeg

1 egg yolk

4 cups flour

Preparation

In a pot or as in my case in the pressure cooker, we put the olive oil and sauté the onions for five minutes in medium heat.

Add the mushrooms and sauté for couple of minutes.

Add the beef and continue to sauté the meat.

Pour the wine and when it loses half its volume add all the rest of the ingredients.

Close the pressure cooker and cook according to the manufacturer’s instructions for 1 ½ hours.

If you cook in a plain pot, you have to slowly cook for about 2 ½ to 3 hours. If the sauce is runny, just thicken it with corn flour dissolved in water.

For the Gnocchi

In a pot pour the pumpkin puree in medium heat and let it absorb all its liquids.

Remove from fire and add the margarine, the cheese, the egg yolk and nutmeg and whisk until everything is incorporated.

Start throwing the flour cup by cup. It must form a dough. It took me 4 cups of flour to achieve the right consistency of dough but yours may take more or less.

Take a piece and knead to a thick string and cut with a knife pieces 3 cm long.

With a fork make the well known lines of gnocchi and put them in a pot with salted boiling water.

When they emerge in the surface they are ready.

Take them out and throw the second batch. Don’t put all of them together because they will stick to each other.

Cook them in small batches