Sage Beef Ragu & Sweet Potato Gnocchi
2 hours serves 2-4
Sage Beef Ragu & Sweet Potato Gnocchi
Pillows of gnocchi heaven with crispy sage and beef ragu.
Ingredients:
- 1 Pre Chuck Roast, salted and cut into 6 cubes
- 1 tbsp. coconut oil
- 1 bunch sage, 1/2 chopped & 1/2 whole
- 1 clove garlic, minced
- 1 shallot, minced
- 1 yellow onion, sliced
- 1/2 c. mushroom broth
- 1/2 c. beef broth
- 1 1/2 c. mushroom broth
Sweet Potato Gnocchi:
- 1 large sweet potato
- Pinch of salt
- 1 c. almond flour
- 1/2 c. cassava flour
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1 egg white, whisked until frothy
- Turn instant pot to sauté and heat coconut oil.
- Sauté shallot and onion in oil until soft. Add garlic and chopped sage. Cook for 1 minute.
- Add chuck, whole sage, broths and stout. Cover.
- Turn the pot to 'Manual' and set for 45 minutes. Turn to 'High' and set for 6 hours if using a slow cooker.
- When done, pour ragu into a large stockpot. Bring to a boil and reduce to a simmer.
- Let simmer, stirring every couple minutes.
- Sweet Potato Gnocchi
- Place potato in a medium pot and fill with water until covered.
- Bring to a boil with a pinch of salt. Reduce heat. Cover for 15-20 minutes until the potato is easily pierced with a fork.
- Let cool and peel off the skin. Mash potato in a bowl until smooth.
- Add salt, almond flour, cassava flour, and garlic powder into the potato.
- Fold in egg white. If too dry, add a teaspoon of water at a time. If too wet, add a sprinkle of cassava flour at a time.
- Form dough into a disk. Wrap in plastic.
- Let rest in refrigerator for 30 minutes.
- Roll into 4 long snakes, 1/2 inch wide.
- Using a fork, make indents on top of snakes. Cut into 1-inch pieces and dust with flour.
- Bring a large pot of water to boil. Add 1/2 gnocchi. Stir to prevent sticking.
- When the gnocchi starts to float to the top, remove and place it into the reducing ragu.
- Serve hot with a sprinkle of salt once ragu has reduced by half.
Made with Pre©
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*vs. USDA Data for Choice
