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🍽️ Tender Beef Strips with Leek and Homemade Gnocchi

910 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• salt
• 1 egg
• 160 g flour
• nutmeg (freshly grated)
• flour (for the work surface)
• 1 stalk leek
• 1 red onion
• butter
• 2 tbsp vegetable oil
• 750 g beef (hip or fillet, ready for cooking)
• 40 ml cognac
• 250 ml whipping cream (at least 30% fat content)
• 2 tbsp red pepper

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Drain the water and peel the potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the potatoes steam briefly to release excess moisture.
6. 6. Add an egg and flour to the potatoes.
7. 7. Season the mixture with salt and ground nutmeg.
8. 8. Knead everything into a smooth and pliable dough.
9. 9. On a lightly floured surface, form finger-thick rolls from the dough.
10. 10. Cut the rolls into pieces about 1.5 cm wide.
11. 11. Roll each piece over the back of a fork to create the classic gnocchi shape.
12. 12. Cover the gnocchi with a kitchen towel and let them rest for 10 minutes.
13. 13. Bring plenty of salted water to a boil in a pot.
14. 14. Add the raw gnocchi to the boiling water.
15. 15. Let the gnocchi simmer gently for 8 to 10 minutes until they float to the surface.
16. 16. Halve the leek lengthwise and wash it thoroughly to remove sand.
17. 17. Remove the tough ends and chop the leek into small pieces.
18. 18. Peel the onion and slice it into thin strips.
19. 19. Heat one tablespoon of butter in a pan.
20. 20. Sauté the leek and onion vegetables gently over low heat for 3 to 4 minutes.
21. 21. Season the vegetables with salt and pepper.
22. 22. Wash the beef and pat it dry with kitchen paper.
23. 23. Cut the beef into bite-sized pieces.
24. 24. Heat oil in a large pan.
25. 25. Fry the beef firmly on all sides until browned.
26. 26. Turn the meat frequently while frying.
27. 27. Season the meat with salt and pepper at the end.
28. 28. Remove the meat from the pan and set it aside.
29. 29. Deglaze the pan with cognac to lift the browned bits.
30. 30. Stir cream into the sauce.
31. 31. Let the sauce simmer slightly until it becomes somewhat creamy.
32. 32. Taste the sauce and adjust with salt and pepper.
33. 33. Melt 1 to 2 tablespoons of butter in a separate pan.
34. 34. Toss the cooked gnocchi briefly in the butter to warm them.
35. 35. Plate the meat and vegetables.
36. 36. Add the gnocchi to the plate.
37. 37. Drizzle the prepared sauce over the dish.
38. 38. Garnish with red pepper if desired for a spicy kick.

Nutrition per serving

• kcal: 910
• Protein: 50 g · Fett/Fat: 46 g · Carbs: 68 g