Ingredients
- 1 Kg Red potatoes
- 750 g Calf tip
- 500 g Fresh porcini mushrooms
- 300 g flour
- 200 g Meat broth
- 100 g Ricotta
- 2 pcs Eggs
- Onion
- Celery
- carrots
- Grated Parmesan
- Dry white wine
- Butter
- Laurel
- Rosemary
- Parsley
- Garlic
- salt
- pepper
Slice an onion, 2 carrots and 2 stalks of celery. Salt and pepper the veal tip, place it in a pan with the sliced vegetables, the broth, a splash of wine, 2 bay leaves and a sprig of rosemary. Bake at 180 ° C for 1 hour and 30 minutes.
Boil the potatoes starting with cold salted water and cook for 40-45 ′ from the boil. Clean and slice the porcini mushrooms; heat 40 g of butter with a clove of garlic, a bay leaf; add the mushrooms and cook over high heat for a few minutes, then add salt and pepper. Blend and mix with 40 g of parmesan, ricotta and a tablespoon of chopped parsley to obtain the filling.
Peel and mash the potatoes, add the flour and an egg and knead for a few minutes. Follow the procedure here to make gnocchi. Remove the veal tip from the oven, strain the sauce and let it thicken over the heat. Cook the gnocchi in boiling salted water; when they come to the surface, drain them and put them in a pan with a knob of butter and 40 g of parmesan. Season with the sauce and serve.
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