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 the last minute for a pasta dish that’s ready to be dug into the moment you get home from work.
Ingredients
- 1 lb (450 g) stewing beef cubes
- 1 tbsp (15 ml) olive oil
- 1 large onion, chopped
- 1 carrot, grated
- 1 celery stalk, chopped
- 1 tsp rosemary leaves, finely chopped
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (125 ml) red wine
- 1 1/2 cups (375 ml) chicken or beef broth
- 1 package (350 g) store-bought ricotta gnocchi
- 1 cup (150 g) frozen green peas
- 3/4 cup (55 g) fresh Parmesan cheese, grated
Instructions
- 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.
- Cover and cook on High for 6 hours or on Low for 8 hours.
- 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.
- 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.
- 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.