Learn how to make gnocchi with muscle ragout

The term “ragout” originates from French cuisine and means stew. It is a sauce famous for its flavor, which combines very well with different types of meats and side dishes.

This week, the recipe tip takes gnocchi of mandioquinha (a species of Brazilian cassava) and Minerva muscle, bringing versatility and an irresistible gastronomic experience. Check it out!

INGREDIENTS

Muscle ragout:

• 1 pack of muscle Minerva
• 4 tablespoons (soup) of oil
• 1 large onion chopped
• 2 garlic cloves chopped
• 2 tablespoons (soup) of tomato paste
• Salt to taste
• Ground black pepper to taste
• 1 cup (tea) red wine
• 2 cups (tea) meat broth
• Parsley chopped to taste

Mandioquinha gnocchi:

• 1.5kg of mandioquinha
• 2 yolks
• 1 ½ cup (tea) wheat flour + ½ cup (tea) to shape
• Salt to taste
• Ground black pepper to taste
• 100g of butter
• 50ml of Alma Lusa olive oil

INSTRUCTIONS:

Cut the Minerva muscle into medium cubes and heat a pressure cooker over medium heat.

Add half the oil and seal the Minerva muscle cubes until golden.

Reserve. In the same pan, add the remaining oil, onion, chopped garlic and sauté for 3 minutes.

Put the tomato paste, mix well and add the grilled cubes. Season with salt, ground black pepper to taste and add the red wine and meat broth.

Close the pan. When it starts to pressure, count 20 minutes and turn it off.

After the pressure comes off, check if the meat is cooked, mix well and finish with the chopped parsley. Set aside.

Start the preparation of the mandioquinhas, depositing them in a large pan covered with water. Bring to medium heat and let it cook for 20 minutes or until you stick a knife. The mandioquinha should be cooked, but not falling apart.

Drain all the water and let cool a little. Remove all the peel of the cassava, knead until it’s mashed and put in a large bowl.

Add the egg yolks, wheat flour and season with salt and black pepper. Mix well and, on a floured countertop, take a portion of the gnocchi, make medium strips and cut into small pieces.

Meanwhile, heat a large pot with water over high heat and when it starts to boil, cook the gnocchi. When they are on the surface of the pan, remove.

Deposit them in a bowl with water and ice to stop cooking. After finishing the whole process, put a large non-stick frying pan on medium heat.

When warm, add the butter, olive oil and leave the gnocchi grilling for 1 minute on each side or until golden.

Place in a container and serve with the muscle ragout.