Beetroot gnocchi and wild boar goulash recipe – Italian Cuisine

Beetroot gnocchi and wild boar goulash recipe


  • 500 g potatoes
  • 300 g boiled beets
  • 230 g flour
  • 1 egg
  • salt
  • 500 g wild boar pulp cut into chunks
  • 2 large onions
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 branch of rosemary
  • 1 carrot
  • 1 stalk of celery
  • 1 boiled beetroot
  • flour
  • butter
  • tomato concentrate
  • sweet paprika
  • pepper in grains
  • Juniper berries
  • sprigs of thyme
  • Red wine
  • extra virgin olive oil
  • salt

FOR GNOCCHI
Cleanse beets and cut into slices. Boil the potatoes in their skin for 40 minutes, peel and mash them. Blend the beets and add them to the potatoes.
Knead with the flour, egg and a pinch of salt until a homogeneous mixture is obtained. Form the gnocchi, boil them, cool them in water and ice, drain and distribute them on a tray.

FOR THE BOAR GOULASH
Cleanse onions and cut into slices; stew them in a saucepan together with the peeled garlic, a pinch of salt, a drizzle of oil and a finger of water for about 10 minutes, until soft.
Clean carrot and celery and add them to the onion, whole. Lightly flour the meat and brown it in a non-stick pan with a drizzle of oil and a small knob of butter for about 5 minutes.
Drain the excess fat and add the meat to the vegetables. Deglaze the pan with 250 g of red wine and then pour it into the meat casserole. Season with a pinch of paprika, 1 tablespoon of pepper, a few juniper berries, rosemary, thyme; wet with water, cover, and color with 1 tablespoon of tomato paste. Add salt and cook covered until the meat is soft, for about 50 minutes.
Remove celery and carrot, rosemary and thyme. Drain the meat and onions and let the sauce in which they cooked cool, then remove the fat that has risen to the surface with a spoon.
You do reduce the sauce, if needed, until a sauce is obtained; add the meat.
Prepare a beetroot juice.
Jump the gnocchi in a casserole with the juice, butter and salt.
Serve them with wild boar goulash.

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