Ingredients
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
Directions
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.
