· recipe ·
Chicago Italian Beef Gnocchi
Chicago Italian beef is about thin meat saturated with garlicky jus, then sharpened by peppers or giardiniera. Keeping the jus free of cream and cheese preserves that character when it is paired with potato dumplings.
Time and servings
- Prep
- 45 min
- Cook
- 190 min
- Total
- 235 min
- Servings
- 4
Nutrition per serving
- Calories
- about 970
- Protein
- 55 g
- Fat
- 54 g
- Carbs
- 63 g
Braise the Italian beef
Heat the oven to 325°F165°C. Warm 1 tablespoon15 ml olive oil in a Dutch oven and brown the beef. Slice the garlic and add it with the oregano and crushed red pepper, then pour in the beef broth. Cover and braise for about 2 3/4 hours, until the meat is very tender. Make the gnocchi during the final 90 minutes of the braise.
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.
Slice the beef
Lift the beef from the jus and let it cool for about 15 minutes, until safe to handle. Slice across the grain as thinly as it holds together; if it falls apart, pull it into broad shreds. Return all the meat to the jus over low heat.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Cook the sweet peppers
While the cooking water heats, cut the green peppers into strips. Warm 1 tablespoon15 ml olive oil in a skillet and cook them until tender and browned at the edges. Transfer the peppers to a plate, leaving the skillet ready for the gnocchi.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.
Assemble with jus
Warm the remaining olive oil in the pepper skillet, add the gnocchi, and turn them until lightly golden. Spoon over enough beef jus to coat the ridges, then add sliced beef and peppers. Drain and chop the giardiniera and serve it over the top.
