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Categories:
onions olive oil mushrooms red wine tomatoes beef salt nutmeg cinnamon bay leaves ground cloves sugar pumpkin puree margarine parmigiano nutmeg egg yolk flour
Viewed: 29 - Published at: 4 years agoIngredients
- 3 onions cut in 6
- 3 tablespoons olive oil
- 4 1/8 cups fresh mushrooms sliced
- 3/4 cup red wine
- 2 11/16 cups chopped tomatoes in their juice
- 1 9/16 pounds 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
- 2 15/16 cups pumpkin puree
- 2 tablespoons margarine
- 1/2 cup parmigiano
- 1/4 teaspoon nutmeg
- 1 egg yolk
- 4 cups flour
Method
- In a pot or as in my case in the pressure cooker, we put the olive oil and saute the onions for five minutes in medium heat.
- Add the mushrooms and saute for couple of minutes.
- Add the beef and continue to saute the meat.
- Pour the wine and when it loses half its volume add all the rest of the ingredients.
- Close the pressure cooker and cook according to the manufacturer's instructions for 1 1/2 hours.
- If you cook in a plain pot, you have to slowly cook for about 2 1/2 to 3 hours. If the sauce is runny, just thicken it with corn flour dissolved in water.
- For the Gnocchi
- In a pot pour the pumpkin puree in medium heat and let it absorb all its liquids.
- Remove from fire and add the margarine, the cheese, the egg yolk and nutmeg and whisk until everything is incorporated.
- Start throwing the flour cup by cup. It must form a dough. It took me 4 cups of flour to achieve the right consistency of dough but yours may take more or less.
- Take a piece and knead to a thick string and cut with a knife pieces 3 cm long.
- With a fork make the well known lines of gnocchi and put them in a pot with salted boiling water.
- When they emerge in the surface they are ready.
