Beef tenderloin with barbecue gravy and gnocchi

400 g beef tenderloin
splash of olive oil
1 tbsp. salt
2 tbsp. mustard seeds
2 tbsp. black peppercorns

In a mortar crash mustard seeds and peppercorns add salt and mix. Rub the tenderloin with the mixture. Heat the pan, add olive oil and pan sear the meat 5 minutes on each side. Remove the meat from trepan and let it rest of 10 minutes until you make the gravy.

gravy preparation
1 small onion
1/4 cup red wine
1/4 cup cream
thyme
salt
pepper

In the same pan add chopped onion and fry until golden. Deglaze the pan with the wine and add bay leaf and thyme. Cook until the wine reduce and then add cream. Cook for few minutes on low heat until the cream reduce. Season with salt and pepper to taste. remove bay leaf and thyme steams. Mix with immerse blender.

Cook the gnocchi. Potatoes – ricotta – semolina flour gnocchi are great choice!

Cut the meat, add gnocchi and pour the gravy over it.

Beef Stew with light gnocchi

500 g beef stew meat (cut into 2×2 cm chunks)
1 kiwi
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
salt
pepper
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.

Light gnocchi
400 g potatoes
200 g ricotta
100 – 150 g semolina flour
1/2 cup finely grated parmesan
1 egg
1 tsp. turmeric powder
1 egg
pinch of nutmeg
salt

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.

Potato and ricotta gnocchi in tomato basil sauce

Lets make gnocchi:

Enough for 2 meals for 2 people with good appetite

500 g potatoes
300 g ricotta cheese
200 whole wheat flour
1/2 cup grated finely parmesan cheese
1 egg
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 half of the gnocchi, in a large saucepan of boiling salted water until gnocchi float to the surface (1-2 minutes). Remove with a slotted spoon, and add to the tomato sauce. Add chopped basil and grated parmesan cheese, as much as you like.

Freeze remaining gnocchi on a flat surface. After a day in a freezer place them in a zip lock bag.