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Recipe by Faigy Grossman

Veal Gnocchi in Shallot and Wine Sauce

Veal Gnocchi in Shallot and Wine Sauce add or remove this to/from your favorites
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg
1 Hour
Diets

If you’re like me, you can’t get enough of the chewy texture that gnocchi has to offer. I love how this recipe combines that great texture with a subtle, meaty flavor, allowing for a sophisticated appetizer that doesn’t take hours to prepare. I formed the gnocchi one at a time, which took just a few minutes and saved me the rolling-and-cutting-all-over-the-counter-mess.

Ingredients

Veal Gnocchi

  • 1 and 1/2 cups ground veal or otherchopped meat

  • 2 cups mashed potatoes (around 3large potatoes, boiled and mashed)

  • 1 cup Gefen Potato Starch

  • 2 eggs

Shallot Sauce

  • 1/4 cup oil

  • 5–6 shallots, thinly sliced

  • 1 onion, finely diced

  • 1 teaspoon salt


Wine Pairing

Herzog Special Reserve Pinot Noir 2021

Directions

Prepare the Veal Gnocchi

1.

Fill a large pot halfway with salted water and bring to a boil.

2.

Combine all gnocchi ingredients except olive oil in a large mixing bowl. Working with wet hands, form small, oval pieces of the mixture and drop into the pot. (I made them the size of regular gnocchi, but you can make them any size you like.) The gnocchi will settle to the bottom and after a few minutes slowly rise to the top.

3.

Working in batches (so you can see when they’re ready), allow the gnocchi to boil for a few minutes and remove from the pot to a dish with a slotted spoon. Continue until the mixture is used up.

4.

Drizzle cooked gnocchi with a small amount of olive oil and toss gently to coat; set aside.

Prepare the Shallot and Wine Sauce

1.

In a large frying pan, heat oil and add shallots and onion. Sauté over medium heat until the onions are translucent, then raise the heat so they begin to crisp up a bit. 

2.

Lower heat and add remaining ingredients and gnocchi, stirring gently to coat. Heat through and cook for five to eight more minutes. (If you have extra ground veal, you can form mini meatballs with it and add to the pan too, watching to make sure they cook through.)

Credits

Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.

Veal Gnocchi in Shallot and Wine Sauce

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Chavie
Chavie
10 months ago

does the veal get mixed in with the potatoes or do you sauté it separately with the sauce?

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Sara
Sara
11 months ago

hi,
Please could you tell me if the gnocchi can be frozen?
Thanks

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Goldy Admin
Admin
Reply to  Sara
11 months ago

We wouldn’t freeze the gnocchi once it’s cooked.