Gnocchi with Beef and Rosemary
For a comforting dinner on a cold day, cook the beef stewing cubes in broth and red wine for a whole day in the slow cooker. Just add gnocchi at…
Instructions
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1
In a large skillet over high heat, brown the beef in the oil. Season with salt and pepper. Add the onion, carrot, celery and rosemary. Continue to cook for 2 minutes while stirring. Add the tomato paste and mix well to coat the beef. Deglaze with the wine and continue to cook for 1 minute. Add the broth. Bring to a boil. Transfer to a slow cooker.
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2
Cover and cook on High for 6 hours or on Low for 8 hours.
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3
In a large pot of salted boiling water, cook the gnocchi and peas for 1 minute or until the gnocchi are tender. Set aside ¾ cup (180 ml) of the cooking water. Drain the gnocchi and peas.
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4
Add the gnocchi and peas to the slow cooker. Mix well. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
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5
Serve the gnocchi in shallow bowls. Sprinkle with the Parmesan.
For a comforting dinner on a cold day, cook the beef stewing cubes in broth and red wine for a whole day in the slow cooker. Just add gnocchi at the last minute for a pasta dish that’s ready to be dug into the moment you get home from work.
