Gnocchi with Pulled Beef and Sauteed Mushrooms and Onions
This combination of tender gnocchi with pulled beef is an instant winner as a plated appetizer or side!
The joke was on me. About 15 years ago, when I was still living in Minneapolis and had come to Lakewood to visit, my friends took me out to eat. I wanted to order gnocchi but, not knowing how to pronounce it, I pointed to the word on the menu and asked the waiter, who was Russian how to pronounce it. He said g-no-chee.
And thus began my hilarious journey of pronouncing gnocchi very, very wrong. No one corrected me until I mentioned the dish one day on my Instagram stories and boy did the grammar police come out of the woodwork! I insisted that I was pronouncing it right and they insisted I was wrong. After lots of research, I found out that it seems that Russians pronounce gnocchi with a soft ch (like in cholent) and Americans (and Italians) say it with a hard c (like in candy).
Lesson learned! Since then, whenever I come across a new recipe word or cooking term, if I am unsure of how to pronounce it, I will watch multiple YouTube videos until I know I am saying it correctly!
I made gnocchi from scratch once years ago. It was so tedious, adding and adding flour to the dough to get it just right, and then rolling it out and working with it. While the results were incredibly delicious, the process just didn’t seem worth it. It was way too time consuming, and I am all about making recipes that get you out of the kitchen as fast as possible! Within the last few years, pre-made gnocchi has become readily available at the grocery store. I buy that type and am perfectly happy with it!
Gnocchi is a wonderful blank slate — there is so much you can do with it! I’ve made milchig gnocchi with cream sauce and mushrooms. I’ve made a similar dish to this one here but with little pieces of pastrami. I’ve even added it to a bunch of sauteed peppers, mushrooms and onions I found in my fridge leftover from a photo shoot! I like to reserve gnocchi as a special Shabbos or Yom Tov dish, but if you want to serve it during the week, you can also pour my meat bolognese over it and it will be outstanding!
This gnocchi with pulled beef is my favorite version. I love that it can be served as an appetizer for a seudah, as it looks so beautiful plated individually. If you want to take it up a notch, you can top it with some microgreens. It can also be served as a family-style side dish on a serving platter, or you can even double the meat and serve it as a main. Any way you do it, this gnocchi is sure to impress your guests and please all palates!
Gnocchi with Pulled Beef and Sauteed Mushrooms and Onions
Ingredients
- 1.5 lbs. chuck steak, or any inexpensive meat
- 3 onions, diced, divided
- Splash of wine, optional
- 2 packages premade gnocchi
- 2 tbsp oil
- 8 oz. mushrooms, sliced
- Salt and pepper, to taste
Instructions
- Preheat oven to 200°F.
- Place meat in a 9×13 pan with half the diced onions and salt and pepper to taste. Pour wine over meat, if desired. Cover and bake overnight (about 8 hours).
- Remove from oven and allow to cool. Uncover and shred with two forks.
- Cook gnocchi according to package directions.
- Heat oil over medium flame in a frying pan. Saute remaining onions for about 5 minutes. Add mushrooms and saute for about 10 minutes more.
- Add meat and mix. Gently add gnocchi and toss to combine. Do not overmix or the gnocchi will fall apart.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/gnocchi-with-pulled-beef/
