Beef Gnocchi
Beef can give gnocchi a dark, meaty sauce or a browned steak alongside a lighter dressing. Shredded ragù and sliced steak share an ingredient, but little about the way they eat.
A ragù becomes part of the gnocchi
Soft strands of braised beef mingle with the dumplings and carry sauce into every bite. Red wine and vegetables add depth to that rich setting. Chiles in the birria-inspired versions bring another kind of intensity, with the potato dough providing a mild contrast.
Steak leaves room for a sharper sauce
Steak stays more distinct on the plate. Chimichurri offers herbs and vinegar against its browned surface; lemon, garlic, and mustard make butter taste livelier. A mushroom-and-sour-cream Stroganoff takes a gentler route, pairing beef's savory flavor with a tangy coating.
