gnocchi al forno

Name: gnocchi al forno
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g floury potatoes; 500 g Broccoli; 7-10 Tbsp Salt; 25 g Pine nuts; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 60 g Durum wheat semolina; 40 g Cornstarch; 3 Egg yolk (size M); 2 Onions; 2–3 Garlic cloves; 500 g Tomatoes; 4-5 Tbsp Oil; 1 1/2 TABLESPOONS Tomato paste; 1 pinch Sugar; 150 ml Vegetable broth; 150 ml Tomato juice; 7-10 Tbsp Sweet peppers; 2 Rump steaks (175 g each); 125 g Mozzarella cheese; 2-3 stem(s) Basil; 7-10 Tbsp Flour

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g floury potatoes
500 g Broccoli
7-10 Tbsp Salt
25 g Pine nuts
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
60 g Durum wheat semolina
40 g Cornstarch
3 Egg yolk (size M)
2 Onions
2–3 Garlic cloves
500 g Tomatoes
4-5 Tbsp Oil
1 1/2 TABLESPOONS Tomato paste
1 pinch Sugar
150 ml Vegetable broth
150 ml Tomato juice
7-10 Tbsp Sweet peppers
2 Rump steaks (175 g each)
125 g Mozzarella cheese
2-3 stem(s) Basil
7-10 Tbsp Flour

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. In the meantime clean and wash broccoli, cut off florets and cook in boiling salted water for 6-8 minutes. Pour into a sieve and drain well. Roast the pine nuts in a pan without fat while turning them golden yellow and take them out
2
Drain the potatoes, rinse and peel. Press the hot potatoes through a potato ricer. Season with salt, pepper and nutmeg. Stir in semolina immediately with a mixing spoon. Let the potato mixture cool down a little. Stir in starch and egg yolk and let it cool down completely
3
Form potato dough into rolls on a floured work surface. Cut into pieces. Form about 40 small oval dumplings. Press one side slightly with a fork and press the backside lengthwise with a knife back
4
Place 2-3 portions in plenty of boiling salted water. Cook over low to medium heat for 5-7 minutes (do not boil). Remove the gnocchi with a skimmer and drain well
5
In the meantime peel and finely dice the onions. Peel garlic and chop finely. Wash, clean and chop the tomatoes. Heat 2-3 tablespoons of oil in a casserole, add onions and garlic and fry until translucent. Add tomato paste, sweat it, season with salt, pepper and sugar. Add tomatoes and sauté while turning. Deglaze with stock and tomato juice, bring to the boil and braise for 12-15 minutes. Season again with salt, pepper and paprika. Add broccoli, heat up again briefly
6
Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat on both sides. Season with salt and pepper. Place on a baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 7 minutes
7
Cut the mozzarella into slices. Dab dry with kitchen paper. Remove meat from the oven and cut into strips. Mix the meat and gnocchi with the braised tomatoes. Put them into a casserole dish, spread mozzarella on top, sprinkle with pine nuts and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes
8
Wash the basil, shake dry and pluck the leaves from the stalks. Remove the casserole from the oven and sprinkle with basil leaves
9
Waiting time approx. 20 minutes