Featured Recipe
Beef Gnocchi with Rosemary
By Kate
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Gnocchi simmered with ground beef, fresh rosemary, and a twist of smoked paprika. Slow-cooked tomato sauce that thickens while mingling flavors. No eggs; replaced beef broth with mushroom stock for depth. Potatoes swapped to Yukon gold for creamier texture. Sauté beef till fat renders, brown edges crisp that scent your kitchen with roasted meat aroma. Gnocchi float signals cooking done. A dash of lemon zest brightens the whole dish. Simple ingredients layered smartly for rich taste without fuss.
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Prep:
25 min
Cook:
40 min
Total:
Serves:
4 servings
dinner
pasta
family meal
hearty dish
Introduction
Potatoes still warm, riced fine to avoid gummy dough. Flour dusted lightly, just enough to coax them into pillowy gnocchi. Ground beef browned sharp; fat crackling in hot pan—the base you build flavor on. Rosemary chopped fresh, not dried, its piney scent cutting through rich tomato sauce thickened slowly by simmering. Swapped beef broth for mushroom stock gives earthiness without heaviness. Yukon golds chosen for creamy softness. Gnocchi rise like little pillows to surface; visual cue, not a timer. Lemon zest brightens, parsley freshness ties it all. No eggs here; texture relies on potato and technique. Work fast to keep dough tender. That first bite—the chew of gnocchi with succulent beef, herbs punctuating, acid lifting. No fluff, just straight-up skill, smell and taste.
Ingredients
About the ingredients
Yukon gold potatoes hold moisture better than russets, yielding tender gnocchi but still light. Flour quantity varies with potato dryness—add slowly to avoid toughest dough. Mushroom stock replaces beef broth; adds depth without heaviness or overpowering beef flavor. Smoked paprika in place of plain adds subtle warmth and complexity. If fresh rosemary scarce, substitute dried but use sparingly—herbs concentrate when dried. Lemon zest is optional but highly recommended to cut richness. Olive oil for sautéing better flavor than butter here; also tolerates higher heat for beef browning. Garlic and onion base forms savory backbone; sauté till translucent, not brown, avoid bitter notes. Tomato paste boosts umami, thickens sauce before liquid added. Keep salt moderate early; flavors concentrate on reducing sauce.
Method
Technique Tips
Boil potatoes whole with skin on to avoid water absorption—drying them before ricing minimizes moisture in dough. Rice while warm for smooth texture—don’t mash. Flour slowly and knead just to combine; tough gnocchi come from overworking. Brown beef in batches, letting fat render and edges crisp; no crowding pan. Use same pan for sauce base; beef bits left behind add umami. Simmer sauce gently—rapid boil breaks acidity balance and makes sauce grainy. Drop gnocchi into salted simmering water, not full rolling boil, to avoid falling apart. Gnocchi floating means done; cook in small batches, removing promptly avoids sogginess. Fold gnocchi in sauce off heat to keep integrity of pasta. Lemon zest last step brightens, don’t cook it or lose aromatics. Garnish fresh for best visual and flavor punch. Serve immediately; gnocchi texture declines if held too long or overcooked.
Chef's Notes
- 💡 Use Yukon gold potatoes; they hold moisture well. Ricing them warm helps keep dough light. Sift flour onto a clean surface; avoid clumping. Add it slowly—texture matters.
- 💡 Check for doneness by poking potatoes. Skin should peel off easily. Avoid mashing—rice type keeps gnocchi fluffy. Keep dough tender, overworking toughens it.
- 💡 Brown beef in batches; crowded meat steams, loses flavor. Brown edges crispy. Frankly, that caramelization sends aroma across the kitchen. Enjoy it.
- 💡 Simmer sauce gently. Rapid boiling can break acidity balance. Keep sound of light bubbling. Avoid stirring too hard. Sauce thickens, herbs infuse, flavors deepen.
- 💡 Gnocchi float signals they’re ready. Don’t overcrowd pot. Remove promptly. If they sit too long, they become waterlogged. Not what you want, no.
