Photo: Gnocchi Nicoise Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 ounces bacon, diced
- 4 cloves garlic, smashed
- 1/2 pound coarsely ground beef (look for "chili grind")
- 2 tablespoons brandy or red wine
- 3 shallots, chopped
- 1 cup diced carrots
- 1 stalk celery, sliced
- 1 tablespoon tomato paste
- Kosher salt and freshly ground pepper
- 1 15-ounce can plum tomatoes
- 1 cup low-sodium chicken broth
- 1 bay leaf
- 2 1-inch strips orange peel
- 2/3 cup nicoise olives, pitted and chopped
- 1 package (about 1 pound) vacuum-packed gnocchi
Directions
Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.
Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the 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 the sauce.
Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.
Photograph by Antonis Achilleos
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 28 reviews
By ccgrendel
on December 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is very similar to the one I use for Bolognese sauce so I knew it would be good. I didn't have time to make gnocchi today so I served over mashed potatoes seasoned with Parmesan cheese, but this would also be good with regular pasta. I love olives so I really liked the flavor they added to this sauce. Diced small, the olive haters in my house didn't even know they were there. They only think they hate olives. I also used 1/4 cup of wine because 2Tbsp in a huge pan of beef and veggies just didn't cut it. Admittedly, I was too afraid try the orange peel- maybe next time.
By stickmen3
St. Louis
on September 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I liked this recipe, although I think I used too much red wine. Also, I left out the olives because my sister in law doesn't like them. I also didn't have the orange peel because I forgot to tell my son NOT to eat the orange on the counter. Overall, though, without the olives and orange peel, I still liked the end result, as did my husand. I will make it again.
By dannivondanielson
Omaha, 67
on August 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Not very good. None of these flavors blend well together.
Read all 28 reviews