Gnocchi in the oven mit Rumpsteaks

Name: Gnocchi in the oven mit Rumpsteaks
Cook time: 1 h
Total time: 1 h
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; 6-7 TABLESPOONS Oil; 1 1/2 TABLESPOONS Tomato paste; 1 pinch Sugar; 150 ml Vegetable broth; 150 ml Tomato juice; 7-10 Tbsp Sweet peppers; 125 g Mozzarella cheese; 4 (175 g each) Rump steaks; 4-5 Stem(s) Basil; 4 discs Parma ham (about 8 g each); 7-10 Tbsp Flour

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 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
6-7 TABLESPOONS Oil
1 1/2 TABLESPOONS Tomato paste
1 pinch Sugar
150 ml Vegetable broth
150 ml Tomato juice
7-10 Tbsp Sweet peppers
125 g Mozzarella cheese
4 (175 g each) Rump steaks
4-5 Stem(s) Basil
4 discs Parma ham (about 8 g each)
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 cornflour and egg yolk and let 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
Cut mozzarella into 8 slices and dab dry with kitchen paper. Wash the meat and pat dry. Heat 4 tablespoons of oil in two frying pans, fry the meat on both sides. Season with salt and pepper. Place on a baking tray, place 2 slices of mozzarella on each steak and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 7 minutes
7
Wash the basil, shake dry and pluck the leaves from the stalks. Add half of the basil leaves to the tomatoes. Arrange 1 steak each, sprinkled with some pesto, gnocchi in tomatoes, a slice of ham and the remaining basil leaves and pine nuts on plates
8
Waiting time approx. 20 minutes