Beef and Gorgonzola Gnocchi with Escarole Salad Recipe

Ingredients

Beef and Gorgonzola Gnocchi with Escarole Salad
4 4
Tags: salads dinner cheese pasta beef vegetables sauté boil simmer Submitted by
Rachael Ray
04/10/08Meat 04/10/08Meat 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
AdvertisementIngredients
4 4 4 tablespoons extra virgin olive oil (EVOO), divided
1 1 1 pound ground sirloin
Salt and pepper
1 1 1 large onion, chopped
2 2 2 cloves garlic, finely chopped
3/4 3/4 3/4 cup white wine
1 1 1 cup chicken stock
10 10 10 sage leaves, chopped
1 1 1 cup crumbled gorgonzola cheese
1 1 1 pound gnocchi
handful A handful of parsley, finely chopped
1 1 1 tablespoon grainy mustard
1/2 of 1/2 lemon
1 1 1 head escarole, cleaned and coarsely chopped
to to large pot of water to a boil over high heat to cook the gnocchi.
to 5 to 1 to 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.
2-3 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.
1/2 3 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.
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Preparation

Step 1

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