Herb gnocchi with gorgonzola sauce, beef fillet and mangetouts

Name: Herb gnocchi with gorgonzola sauce, beef fillet and mangetouts
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg floury potatoes; 1 collar parsley, basil and chives; 2 Eggs (size M); 7-10 Tbsp Salt; 300 g Flour; 600 g Fillet of beef (from the middle); 4 TABLESPOONS Oil; 3 Shallots; 4 TABLESPOONS Butter; 150 ml dry white wine; 200 g Whipped cream; 100 ml Milk; 50 g Gorgonzola cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 300 g Sweet peas; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg floury potatoes
1 collar parsley, basil and chives
2 Eggs (size M)
7-10 Tbsp Salt
300 g Flour
600 g Fillet of beef (from the middle)
4 TABLESPOONS Oil
3 Shallots
4 TABLESPOONS Butter
150 ml dry white wine
200 g Whipped cream
100 ml Milk
50 g Gorgonzola cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
300 g Sweet peas
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Drain and spread on a baking tray. Steam in a preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: not suitable) for approx. 30 minutes and let dry. Remove the skin from the hot potatoes and press them through a potato press. Let cool down a little bit
2
Wash herbs, shake dry. Pluck off leaves and, except for some basil for garnishing, chop very finely or cut into small rolls. Set aside some chives for garnishing. Add eggs, 1 teaspoon salt, approx. 3/4 of the flour and herbs. Knead everything quickly with your hands. If the dough is still too moist and sticky, knead in the remaining flour little by little
3
Press the potato dough on a floured work surface to form a square (approx. 20 x 20 cm) about 2 cm high. Use a knife to cut it into strips of approx. 2 cm width. Form the strips into rolls and cut them with a knife into 2 cm wide pieces. Put the gnocchi in portions in plenty of boiling salted water. Reduce heat immediately and cook for about 3 minutes in very lightly boiling water until they rise to the surface. Drain well on a sieve
4
Season the meat with salt, heat 2 tablespoons of oil in an ovenproof pan and fry the fillet for about 2 minutes on each side. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: not recommended/ gas: see manufacturer) for 20-25 minutes
5
For the sauce, peel and finely dice the shallots. Melt 1 tbsp. butter in a pot and sauté the shallots in it until golden brown. Deglaze with white wine and let it boil down to about half. Add cream and milk and boil down again to half. Add gorgonzola and let it melt while stirring. Puree everything very finely with a blender. Season to taste with salt, pepper and nutmeg. Cover and keep warm
6
Clean, wash and chop the sugar snap peas. Heat 2 tablespoons of oil in a large frying pan, fry the sugar snap peas in it in two portions over medium heat while turning for about 3 minutes. Season with salt and pepper and remove. Remove meat from the oven, season with pepper and cover with aluminium foil. Heat 3 tablespoons of butter in a large pan and fry the gnocchi for 3-4 minutes, turning them over. Season with a little salt and pepper. Mix in sugar snap peas. Cut meat first into slices, then into strips. Arrange gnocchi with meat and sauce. Garnish with herbs set aside