Recipe: Tasty Tagliata with gnocchi and buttered leeks

Tagliata with gnocchi and buttered leeks. How to cook simple & easy Pan-Fried Gnocchi with Leeks Cream Sauce. Gnocchi della nonna e tagliata d'angus sotto le stelle. Gnocchi della nonna e tagliata d'angus sotto le stelle.

Marineer het vlees eerst in een mengsel van knoflook, citroen Giet de gnocchi af en laat uitlekken. Bak ze in de olijfolie met boter. Doe er de olijven bij en kruid met gesnipperde oregano, peper en zout. You can have Tagliata with gnocchi and buttered leeks using 20 ingredients and 26 steps. Here is how you achieve that.

Ingredients of Tagliata with gnocchi and buttered leeks

1. It's of Sauce.
2. Prepare 3 piece of smoked streaky bacon.
3. You need 1 clove of garlic.
4. You need 3 small of leeks.
5. Prepare 40 grams of butter.
6. It's pinch of salt.
7. Prepare pinch of black pepper.
8. You need of gnocchi.
9. Prepare 850 grams of maris piper potatoes.
10. Prepare 2 tsp of oil.
11. Prepare pinch of salt.
12. It's pinch of black pepper.
13. You need 2 of eggs.
14. You need 200 grams of plain flour.
15. Prepare of steak.
16. You need 1 of sirloin steak.
17. You need 1 1/4 tbsp of olive oil.
18. You need 1 tsp of salt.
19. It's 1 tsp of black pepper.
20. It's 1 tsp of red wine vinegar.

The Best Gnocchi With Feta Recipes on Yummly Smoked Sausage Gnocchi With Sun Dried Tomatoes, Tricolor Gnocchi With Ostrich Ragù, Tricolor Gnocchi With Sausage Ragu. From Review: Great stay at La. of La Tagliata B&B. Tagliata di Manzo con Rucola ~ Combining a great steak with peppery arugula salad might sound like an odd idea, but I guarantee that once you've tried it, you won't want to eat steak any other way.

Tagliata with gnocchi and buttered leeks step by step

1. Preheat oven to 180 C.
2. Rub the olive oil, salt and pepper over the (unpeeled) potatoes and place in a baking dish.
3. Bake for 1 hour then remove and allow to cool slightly for a few minutes - but potatoes should still be hot.
4. Cut the potatoes in half and scoop out the insides. Keep the skins or eat them now. They're really nice!.
5. Mash the potato thoroughly with a fork (or use a fancy ricer if you own one).
6. Add to a bowl with 200g of flour and mix quickly.
7. Make a well in the middle and add the eggs, lightly beaten.
8. Bring the mixture together to a very soft dough.
9. Sprinkle a surface with flour and cut the dough into 4 pieces.
10. Roll out each piece to a long sausage and cut with a sharp knife into pillow shapes.
11. 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..
12. Season the steak well with salt and pepper and lightly oil it.
13. Chop the bacon and fry on a medium heat with a small amount of olive oil to crisp and release the fat.
14. Chop the leeks and add to the pan.
15. Slice a clove of garlic and add to the pan.
16. Add half of the butter and stir in with the seasoning.
17. Cook until the leeks are very soft - circa 15 mins.
18. Meanwhile bring a pan of salted water to the boil for the gnocchi - these will cook as the steak rests.
19. Heat another pan as high as you can and add the steak, pressing down firmly.
20. 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.
21. 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.
22. Cook the gnocchi until they float - 3 to 4 mins.
23. 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.
24. 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).
25. Toss together well until the sauce is the desired consistency.
26. Slice the steak and serve with the gnocchi and sauce.

Traditionally this steak is always served rare, but if desired you could cook it a little more. Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Gli gnocchi pomodoro e bufala Potato dumplings with tomato sauce, buffalo mozzarella and fresh basil.