Beet Gnocchi With Steak and Brown Butter Sauce
Ingredients
Preparation
1
Cooking beets
2
Heat oven to 400 degrees
3
Wash beets.
4
Cut into quarters.
5
Toss and coat well in a bowl with olive oil and s&p.
8
Assembly
9
Put large pot of water on to boil gnocchi.
11
Add goat and ricotta cheese.
12
Add flour and stir.
13
If necessary add more flour until the dough is just dry enough that it does not stick to the bowl and holds together. You want to be very careful about how much flour you add. If you are heavy handed with it, your gnocchi will be heavy.
14
Place dough on floured surface.
15
Roll out into long thin logs.
16
Cut logs into 1/2 inch sections.
18
Remove gnocchi when they float to the surface of the water (about 30 seconds)
19
Saute cooked gnocchi
20
Heat small saute pan with a little olive oil.
21
In small batches saute the gnocchi about 20--30 seconds on each side.
22
Steak
23
Striploin steak
24
Pat dry with a paper towel
25
Season with s&p
26
Saute over medium heat about 3 minutes on first side and 2 minutes on the second for rare.
27
Let rest for 10 minutes.
29
Butter Sauce
31
Add shallots and saute until softened (2 minutes).
32
Add thyme.
33
Continue to cook until butter gains a slightly darker colour.
34
Toss the gnocchi in sauce.
35
Reserve some to drizzle over steak on plate.
Tools
.
Yield:
4
Added:
Thursday, December 10, 2009 - 4:33pm
