· recipe ·
Beef Bourguignon Gnocchi Bake
Braising turns beef chuck tender through slow, gentle cooking. A wine-rich braising liquid also makes a deeply flavored sauce for a gratin.
Time and servings
- Prep
- 35 min
- Cook
- 180 min
- Total
- 215 min
- Servings
- 6
Nutrition per serving
- Calories
- about 920
- Protein
- 50 g
- Fat
- 51 g
- Carbs
- 51 g
Render the bacon and brown the beef
Cut the bacon crosswise and cook it in a heavy pot until crisp. Transfer it to a plate. Cut the beef into large bite-size pieces, add the olive oil if the pot looks dry, and brown the beef deeply on several sides. Transfer it to a separate plate.
Brown the small vegetables
Add the pearl onions and mushrooms to the pot and cook until browned, then transfer them to the bacon plate. Cut the carrots into thick coins and slice the garlic.
Build the wine braise
Cook the carrots and tomato paste for 2 minutes. Add the red wine and scrape up the browned residue. Add the beef broth, thyme, garlic, black pepper, and browned beef. Bring to a gentle simmer and cover.
Braise until fork-tender
Maintain a very gentle stovetop simmer until the beef yields easily to a fork, about 2 hours. During the last 90 minutes, make and shape the gnocchi below.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Reduce the braising sauce
Heat the oven to 425°F220°C. Return the bacon, pearl onions, and mushrooms to the tender beef and simmer uncovered until the liquid becomes a thick, glossy sauce. Remove the thyme stems.
Heat the cooking water
During the last 10 minutes of finishing the beef sauce, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Assemble the cheese bake
Fold the poached gnocchi through the reduced bourguignon and transfer to a baking dish. Finely grate the Gruyere over the top and bake at 425°F220°C until bubbling and deeply browned. Rest for 8 minutes before serving.
