Gnocchi Nicoise
4 people
00h 15
00h 35
A great weeknight meal and I’m pretty sure I’m going to have to serve gnocchi more often – especially with this style of sauce!
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Ingredients and Method
Ingredients
- 4 oz (3 or 4 slices) ButcherBox.ca sugar free bacon, diced
- 12 oz ( 1 pack) ButcherBox.ca 100% grass fed grass finished lean ground beef
- 1 cup ButcherBox.ca 100% Organic Chicken Bone Broth
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, smashed
- 2 tbsp brandy or red wine
- 3 shallots, chopped
- 1 cup carrots, peeled and diced
- 1 stalk celery, sliced diagonally
- 1 tbsp tomato paste
- to taste Kosher salt and freshly ground black pepper
- 1 can ( 14 - 15 oz) plum tomatoes
- 1 bay leaf
- 1 1-inch strips orange peel
- 2/3 cup nicoise olives, pitted and chopped ( you can also use Kalamata olives)
- 1 lb (1 package) gnocchi
Method
- Heat oil in a medium skillet over medium-high heat until shimmery. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook to brown lightly, stirring, 3 minutes.
- Add the wine/brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper to taste.
- Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the chicken broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken sauce.
- Bring a large pot of salted water to a boil, add gnocchi and boil lightly until it starts to float to the top, about 1 - 2 minutes. Drain immediately to prevent the gnocchi from becoming mushy.
- Remove the orange peel and bay leaf from the sauce and season with more salt and pepper, if desired. Toss the gnocchi with the sauce.
- Serve immediately with grated parmesan. Crusty bread is perfect to make sure you get any sauce left on the plate!
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