Beef chuck and gnocchi recipe
Some history
Do you know that the Savoy, when occupied by the Spanish, knew the chocolate before the French court ? Same with potato, sorbet (created in the Medici kitchen) and spices. Simply because of its position as a passage through the Alps. Pleasure that are more easily enjoyed today !
Ingredients
Beef chuck
- 1kg chuck
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1 bouquet garni
- 1/4l Mondeuse wine
- 1,5l veal broth
- 40g butter
- 2 tablespoon
- olive oil
- salt, pepper
Gnocchi
- 900g Agria potato
- 150g flour
- 1 egg
- nutmeg
- salt, pepper
Lace :
- 150g parmesan cheese
- 15g flour
Preparation
Beef:
Brown the beef all over in a frying pan.
Remove the fat, add the aromatics and sweet it.
Deglaze with the Mondeuse wine and keep it moist with the broth.
Add the bunch of herbs.
Cook in the oven at 130/150°C for 4 to 5 hours.
Gnocchi:
Peel, cook and mash the potatoes.
Weigh 500g of mashed potatoes, and add the flour, egg, salt, pepper and nutmeg.
Roll the gnocchi on a fork and cook them in boiling water until they float back the surface.
Cool them quickly in ice-cold water.
Lace:
Mix the parmesan cheese and flour, sprinkle it over a non-stick pan and cook until it browns.
Finish the chuck beef gravy.
Finish the gnocchi by dipping them in boiling water for 1 to 2min, then roll them in butter and parmesan.
Serve the chuck, coat it in the Mondeuse sauce, and add the gnocchi and parmesan lace.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.