Gnocchi and Beef Pie: Pastissada di Manzo e Gnocchi

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was too dry for them. Not sure if I let too much liquid reduce or if its supposed to be this dry. I liked the taste but the texture not so much. used store bought gnocchi.

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I had been looking for a recipe for a dish I had at a restaurant (Braised Beef with Gnocchi - so I decided to give this a shot and it was wonderful. I wasn't sure what kind of beet to get - I went with a chuck roast - and used a Pinot Noir. It was amazing - my son was impressed and I must say, so was I. This was my first experience with Gnocchi also and I was surprised at how good it was and that is was fairly easy to make. The recipe doesn't say when to add the carrots - I added with the wine. Will make again very soon.

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My stomach was growling while watching the prep and cooking.

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This recipe turned out really great for us. We made the ragu without thyme or cloves, but didn't think the omission affected the flavor -- this dish was packed with it and was so tasty.
We let the liquid reduce substantially before baking off in the oven. Make sure you use a pretty decent wine in this recipe - it makes all the difference. We used a cab franc and it was divine.
We highly recommend this recipe.

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This episode was aired on the first chilly day of fall and this recipe beckoned to me. I had all of the ingredients, including some gnocchi which I had frozen earlier. And it proved to be the perfect dish for a crisp fall evening, rich, delicious and piping hot from the oven. The "cake spices" flavoring the meat created a wonderful aroma. My dish took longer in the oven to bubble around the edges, and to get my topping browned I did have to put the dish under the broiler for a few minutes -- probably because I had prepared the ragu earlier in the day and allowed it to get to room temperature before combining it with the gnocchi.