Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, tagliata with gnocchi and buttered leeks. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
A crash course in gnocchi making. Nicoletta Tavella walks us through the steps of making potato gnocchi from the basics to the final presentation with. Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage. Make the sauce: Melt the butter in a large skillet over high heat.
Tagliata with gnocchi and buttered leeks is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Tagliata with gnocchi and buttered leeks is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook tagliata with gnocchi and buttered leeks using 20 ingredients and 26 steps. Here is how you can achieve that.
The ingredients needed to make Tagliata with gnocchi and buttered leeks:
- Take Sauce
- Prepare 3 piece smoked streaky bacon
- Get 1 clove garlic
- Get 3 small leeks
- Take 40 grams butter
- Take pinch salt
- Prepare pinch black pepper
- Take gnocchi
- Make ready 850 grams maris piper potatoes
- Prepare 2 tsp oil
- Make ready pinch salt
- Take pinch black pepper
- Make ready 2 eggs
- Get 200 grams plain flour
- Prepare steak
- Prepare 1 sirloin steak
- Make ready 1 1/4 tbsp olive oil
- Make ready 1 tsp salt
- Prepare 1 tsp black pepper
- Make ready 1 tsp red wine vinegar
Daarbij komen nog krokant gebakken gnocchi. Add the leeks and plenty of seasoning and stir to coat in the butter. To make this gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of.
Steps to make Tagliata with gnocchi and buttered leeks:
- Preheat oven to 180 C
- Rub the olive oil, salt and pepper over the (unpeeled) potatoes and place in a baking dish
- Bake for 1 hour then remove and allow to cool slightly for a few minutes - but potatoes should still be hot
- Cut the potatoes in half and scoop out the insides. Keep the skins or eat them now. They're really nice!
- Mash the potato thoroughly with a fork (or use a fancy ricer if you own one)
- Add to a bowl with 200g of flour and mix quickly
- Make a well in the middle and add the eggs, lightly beaten
- Bring the mixture together to a very soft dough
- Sprinkle a surface with flour and cut the dough into 4 pieces
- Roll out each piece to a long sausage and cut with a sharp knife into pillow shapes
- Roll each gnocchi over a fork to create grooves and place on a floured plate or surface. Set half aside as you only need half for this recipe. The rest will keep in the fridge.
- Season the steak well with salt and pepper and lightly oil it
- Chop the bacon and fry on a medium heat with a small amount of olive oil to crisp and release the fat
- Chop the leeks and add to the pan
- Slice a clove of garlic and add to the pan
- Add half of the butter and stir in with the seasoning
- Cook until the leeks are very soft - circa 15 mins
- Meanwhile bring a pan of salted water to the boil for the gnocchi - these will cook as the steak rests
- Heat another pan as high as you can and add the steak, pressing down firmly
- Cook to your liking. For the 250g steak I cooked this was 2 mins on first side, 1 min on the 2nd side then another minute on the fat edge
- Mix together the olive oil, red wine vinegar and seasoning and add the cooked steak to the dressing (turn it around to coat) and leave to rest
- Cook the gnocchi until they float - 3 to 4 mins
- Meanwhile add the remaining butter and a ladle of the gnocchi water to the leeks and cook in a high heat to create an emulsified butter sauce
- Add the cooked gnocchi to the pan (don't get rid of the water as its useful for thinking down the sauce later if needed)
- Toss together well until the sauce is the desired consistency
- Slice the steak and serve with the gnocchi and sauce
To make this gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of. How would you rate Gnocchi with Sage, Butter, and Parmesan? Brown Butter Lentil and Sweet Potato Salad. Living in Italy has made me realize that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it.
So that is going to wrap this up with this special food tagliata with gnocchi and buttered leeks recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
