I've wanted to do a gnocchi post for so long, but even this was something I had questioned scratching all together and putting off for another time. Why should I? I don’t feel like it. Who cares? I don’t care. Stop lying. Blah! When I eventually did decide to get up and do it, I ended up creating a dish that turned out to be quite inspiring after all.
A take on classic meat and potatoes, I topped the gnocchi with shredded beef, which I braised for about two hours in a flavorful vegetable balsamic broth to tender fall apart perfection. I then strained the braising liquid and thickened it into a savory sauce that I tossed with the meat and ladled over the potato dumplings. The finishing touch: a dusting of lightly salty, tangy Ricotta Salata cheese. Talk about comfort food. It took most of the day to make, but my heart was in every bite.
Preparing and serving such a delicious, hearty meal ignited the spark of excitement that I needed. It roused my love of cooking and helped me to appreciate the dark cold days of winter, if only for the fact that it is the best time to enjoy such a cozy meal. Even better was the fact that I got to enjoy it in the best way possible—with family.
- 1 cup carrot, coarsely chopped
- ½ cup balsamic vinegar
- Salt and pepper to taste
- 1 ounce flour (by weight)
4) To serve: Place the cooked gnocchi in bowls and top with the sauced shredded beef. Add extra sauce over the gnocchi, if desired. Top with the grated Ricotta Salata.