Beef and Gorgonzola Gnocchi with Escarole Salad
Meat and potatoes, Italian-style, in minutes! The gnocchi available in markets has really improved over the last few years. I love cooking with it because the dumplings are so quick-cooking and comforting. –RR
- 4 tablespoons extra virgin olive oil (EVOO), divided
- 1 pound ground sirloin
- Salt and pepper
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 3/4 cup white wine
- 1 cup chicken stock
- 10 sage leaves, chopped
- 1 cup crumbled gorgonzola cheese
- 1 pound gnocchi
- A handful of parsley, finely chopped
- 1 tablespoon grainy mustard
- Juice of 1/2 lemon
- 1 head escarole, cleaned and coarsely chopped
Bring a large pot of water to a boil over high heat to cook the gnocchi.
While the water is coming up to a boil, place a medium size skillet with 1 tablespoon of EVOO over medium-high heat. Add the sirloin, then season it with salt and pepper and brown it until caramelized, 5 minutes, breaking it up with a wooden spoon into bite-size crumbles.
Add the onion and garlic to the pan and soften for 5 minutes. Adjust the salt and pepper, then add wine to the pan and stir for 1 minute. Stir in the chicken stock and sage, then the gorgonzola. Reduce the heat to low.
Cook the gnocchi in boiling, salted water for 2-3 minutes, until they float. Drain the gnocchi and toss with the beef and cheese mixture. Top with chopped parsley.
Whisk together the mustard with the juice of 1/2 lemon and the remaining 3 tablespoons of EVOO. Toss the dressing with the escarole and season with salt and pepper.
Serve the gnocchi with the salad alongside.