Beef pastissada with gnocchi
1.5 to 2 kg beef ham
2 tsp Vegeta (or similar seasoning)
150 g pancetta cut into matchsticks
3 cloves garlic, sliced into quarters
400 ml red wine
80 ml olive oil
200 g onions, chopped
150 g celeriac, cut into small pieces
150 g parsley root, cut into small pieces
120 g carrots, cut into small pieces
700 ml water
1 apple, peeled, pitted, sliced into quarters
4-6 dried figs
1 bay leaf
½ tsp dried thyme
2 tbs tomato paste
½ tsp black pepper
500 g boiled potatoes, peeled
150-200 g flour
60 g butter
Wash the meat, wipe, rub it with Vegeta. Make small pockets with a knife and put bacon and garlic into each pocket.
Pour wine over the meat, cover with plastic wrap and leave to marinate in refrigerator overnight.
Remove the meat from wine, save the wine for later use.
Brown the whole meat from all sides in hot oil. Remove and put aside.
Sauté onions briefly in the same oil.
Add celery, parsley and carrots and sauté briefly.
Return the meat to the pan, add a little water. Cook covered over low heat for about 2 hours, occasionally adding a mixture of wine and water.
Add apple, figs and prunes to the half cooked meat (after about 1 h).
Before the end of cooking add laurel, rosemary, thyme, tomato paste and pepper, bring to the boil.
Remove the meat and bay leaf. Puree vegetables and the liquid in a blender.
Slice the meat; cover each slice with the sauce. Serve with gnocchi.
Easy tip: when adding water and wine during cooking, do not stir, just shake the pan.
Mash potatoes while still hot.
Add flour, egg, butter and salt and make dough.
Divide the dough into smaller pieces, shape each one into a thin roll and cut into the equal sized pieces.
Leave the gnocchi to stand for 1 hour before cooking.
Cook them in a lot of salty, boiling water for 10 minutes (let them cook a little more after they rise to the surface).
Take them out with a slotted spoon or strain in a colander.