500 g beef stew meat (cut into 2×2 cm chunks)
1 chorizo sausage (cut into bit size pieces)
4 red onions (chopped)
3 carrots (cut into bit size pieces)
4 stalks celery (chopped)
4 garlic cloves (minced)
2/3 cup red wine
2 tbsp. tomato paste
1 tbsp. fennel seeds
1 bay leaf
2 cups of water
spring of thyme
splash of olive oil
Mash the kiwi fruit and spread all over the meat. Refrigerate for 30 minutes. After this marinade the meat is softer. Remove from refrigerator, wash and pat dry the meat with kitchen towels.
Heat the olive oil in a large saucepan and caramelize the meat. Remove the meat from the pan and add chorizo, fry for several minutes, remove and add onion. Sauté onions until soft and add garlic, celery and carrots. Sauté for 5 minutes, then add fennel seeds, sauté for one more minute and add tomato paste. Also sauté until you feel the smell of tomatoes, for about 1 minute. This will remove staleness from tomato paste and fennel seeds.
Deglaze the mixture with red wine. Add bay leaf, thyme and water. Bring to a boil and cook on low heat partially covered for 2 – 3 hours, until the meat is super tender. If necessary add more water.
400 g potatoes
200 g ricotta
100 – 150 g semolina flour
1/2 cup finely grated parmesan
1 tsp. turmeric powder
pinch of nutmeg
Cook potatoes in a large saucepan of boiling salted water until tender. Drain and mash them, Allow them to cool. Pass ricotta through a course sieve into potato, then add remaining ingredients, season to taste and mix until combined. Divide dough into smaller pieces and roll each on a lightly floured work surface to a 1.5 cm thick cylinder. Cut into 2 cm lengths.
Cook, in batches, in a large saucepan of boiling salted boiling water until gnocchi float to the surface (1-2 minutes). Remove with a slotted spoon, add to the beef stew.
No deep frizzing for this gnocchi! I have frozen half of the gnocchi I have made and plan to use them next week. And next week came and the sauce was ready, we were hungry and I put the gnocchi in boiling water, and they just dissolved. Next time I’ll use half of the ingredients, which is more than enough for lunch and light dinner for two.