Beef and Gorgonzola Gnocchi with Escarole Salad

By mrboyton

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
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• 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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