Tagliata with gnocchi and buttered leeks is the nomero uno that appears to many people’s thought when it comes to a comfort meal. Today, we will provide you procedures on cooking a appetizing Tagliata with gnocchi and buttered leeks.
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Firstly, here are the ingridients that you should ready to serve Tagliata with gnocchi and buttered leeks:
- Get of Sauce.
- Get 3 piece of smoked streaky bacon.
- Prepare 1 clove of garlic.
- Provide 3 small of leeks.
- You need 40 grams of butter.
- Take pinch of salt.
- You need pinch of black pepper.
- Prepare of gnocchi.
- You need 850 grams of maris piper potatoes.
- Take 2 tsp of oil.
- Provide pinch of salt.
- Take pinch of black pepper.
- Prepare 2 of eggs.
- Prepare 200 grams of plain flour.
- Provide of steak.
- Use 1 of sirloin steak.
- Get 1 1/4 tbsp of olive oil.
- Provide 1 tsp of salt.
- You need 1 tsp of black pepper.
- You need 1 tsp of red wine vinegar.
After preparing the ingridients, now we are ready to make our delightful Tagliata with gnocchi and buttered leeks:
- Preheat oven to 180 C.
- Rub the olive oil, salt and pepper over the (unpeeled) potatoes and place in a baking dish.
- Bake for 1 hour then remove and allow to cool slightly for a few minutes – but potatoes should still be hot.
- Cut the potatoes in half and scoop out the insides. Keep the skins or eat them now. They're really nice!.
- Mash the potato thoroughly with a fork (or use a fancy ricer if you own one).
- Add to a bowl with 200g of flour and mix quickly.
- Make a well in the middle and add the eggs, lightly beaten.
- Bring the mixture together to a very soft dough.
- Sprinkle a surface with flour and cut the dough into 4 pieces.
- Roll out each piece to a long sausage and cut with a sharp knife into pillow shapes.
- Roll each gnocchi over a fork to create grooves and place on a floured plate or surface. Set half aside as you only need half for this recipe. The rest will keep in the fridge..
- Season the steak well with salt and pepper and lightly oil it.
- Chop the bacon and fry on a medium heat with a small amount of olive oil to crisp and release the fat.
- Chop the leeks and add to the pan.
- Slice a clove of garlic and add to the pan.
- Add half of the butter and stir in with the seasoning.
- Cook until the leeks are very soft – circa 15 mins.
- Meanwhile bring a pan of salted water to the boil for the gnocchi – these will cook as the steak rests.
- Heat another pan as high as you can and add the steak, pressing down firmly.
- Cook to your liking. For the 250g steak I cooked this was 2 mins on first side, 1 min on the 2nd side then another minute on the fat edge.
- Mix together the olive oil, red wine vinegar and seasoning and add the cooked steak to the dressing (turn it around to coat) and leave to rest.
- Cook the gnocchi until they float – 3 to 4 mins.
- Meanwhile add the remaining butter and a ladle of the gnocchi water to the leeks and cook in a high heat to create an emulsified butter sauce.
- Add the cooked gnocchi to the pan (don't get rid of the water as its useful for thinking down the sauce later if needed).
- Toss together well until the sauce is the desired consistency.
- Slice the steak and serve with the gnocchi and sauce.
To make this gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of. How would you rate Gnocchi with Sage, Butter, and Parmesan? Download Tagliata stock videos at the best footage agency with millions of premium high quality, royalty-free stock videos, footages and clips at reasonable prices. Living in Italy has made me realize that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it.
Recipe : Tagliata with gnocchi and buttered leeks
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