Total Steps
14
Ingredients
18
Tools Needed
5
Ingredients
- 3 onions cut in 6
- 3 tablespoons olive oil
- 400 grams fresh mushrooms, sliced
- 3/4 cup red wine
- 400 grams chopped tomatoes in their juice
- 700 grams beef in pieces
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 bay leaves
- 1/8 teaspoon ground cloves
- 1 tablespoon sugar
- 715 grams pumpkin puree
- 2 tablespoons margarine
- 1/2 cup parmigiano
- 1/4 teaspoon nutmeg
- 1 egg yolk
- 4 cups flour
Instructions
Step 1
In a pot or pressure cooker, put the olive oil and sauté the onions for five minutes in medium heat.
Step 2
Add the mushrooms and sauté for a couple of minutes.
Step 3
Add the beef and continue to sauté.
Step 4
Pour the wine and when it reduces by half, add all the remaining ingredients.
Step 5
Close the pressure cooker and cook according to the manufacturer’s instructions for 1 ½ hours.
Step 6
If cooking in a plain pot, slowly cook for about 2 ½ to 3 hours. If the sauce is runny, thicken it with corn flour dissolved in water.
Step 7
In a pot, pour the pumpkin puree in medium heat and let it absorb all its liquids.
Step 8
Remove from heat and add the margarine, cheese, egg yolk, and nutmeg. Whisk until everything is incorporated.
Step 9
Gradually add the flour cup by cup, mixing until a dough forms.
Step 10
Take a piece of dough and knead it into a thick string. Cut with a knife into 3 cm long pieces.
Step 11
With a fork, make the characteristic lines on the gnocchi and place them in a pot with salted boiling water.
Step 12
When they float to the surface, they are ready.
Step 13
Remove the cooked gnocchi and add the next batch. Do not overcrowd the pot, as they will stick together.
Step 14
Cook them in small batches.