Beef Ragout with Polenta Gnocchi

A delicious lunch or dinner that wont dirty many dishes. A suitably large deep pan is enough, which you can also put in the oven. If you are preparing the dish for children, omit the chili or use a sweet pepper.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

Beef ragout

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 1 piece Green, raw

  • 2 piece Spices, bay (leaves)

  • 500 g Meat, beef, ground

  • 100 ml Alcohol, Wine, Red

  • 200 ml Soup base, beef, cube

  • 400 g Tomato, pieces - can

  • 1 piece Chili peppers, red chili, fresh

  • pieces Salt, table

Polenta gnocchi

  • 170 g Polenta

  • 220 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 350 ml Milk, sour

  • 100 g Cheese, Cheddar

  • 2 spoons Parsley, fresh

  • pieces Salt, table

Steps

  1. Peel the garlic and onion, rinse the green stems under running water, and dry them with paper towels. Finely chop the vegetables.

  2. Heat the oil in a fireproof pan and sauté the chopped vegetables. Add the bay leaf and ground meat, breaking it into small pieces with a spatula. Cook the ingredients in the pan for about 5 minutes, or until the meat pieces are nicely browned and seared.

  3. Pour the wine into the pan. Use the spatula to scrape the bottom well to release all the caramelized bits that formed during cooking. Wait until about half of the wine has evaporated, then add the broth and canned tomatoes. Add the chili, sliced into rings with seeds removed, and season with pepper and salt to taste. Let the ragout simmer slowly over medium heat for 45 minutes, stirring occasionally.

  4. Meanwhile, prepare the gnocchi. Preheat the oven to 200°C. In a bowl, mix the polenta with flour and baking powder. Add the buttermilk, grated cheese, salt, pepper, and chopped parsley. With wet hands, shape the mixture into small balls and arrange them on top of the meat ragout. Place the pan in the preheated oven for 20 minutes to let the gnocchi bake nicely.

Nutrition Information (Per 100g)

  • Calories: 216.57 kcal
  • Fat: 10.06 g
    • Saturated Fat: 3.53 g
  • Carbohydrates: 21.02 g
    • Sugars: 0.36 g
  • Protein: 8.98 g
  • Fiber: 1.26 g

Advice

Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice added.