CHARLOTTE, NC (WBTV) - The staff at Barrington's Restaurant shares the recipe for Potato Gnocchi with Veal Stew:
For the Veal Stew –
- 2# veal stew meat
- 1 carrot, fine diced
- 2 ribs celery, fine diced
- 1 onion, fine diced
- 1 cup red wine
- 1 oz dried porcini soaked in 1 cup of warm water
- 1 cup crushed tomatoes
- 2 cups of veal stock
- 3 ea bay leaves
1 Generously season the meat with salt and pepper and brown in a hot rondeaux.
2 Once meat is caramelized set it aside and sweat carrots, onions and celery in the same pan until tender.
3 Add the meat back into the pan along with the wine. Reduce the wine by half and then add the rehydrated porcinis.
4 Strain the porcini liquid through a cloth and add the strained liquid to the stew.
5 Next add the tomatoes, stock and bay leaves and simmer for 2 hours or until meat is tender.
For the Gnocchi –
- 1 # of baked potato
- 1 ea egg
- 1 cup flour
- 1/2 cup grated Parmesan
- 1T salt
1 Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.
2 Scoop out the potatoes from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato ricer you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.
3 Add the flour, egg, Parmesan cheese and a pinch of salt. Mix by hand or in s stand mixer until you have a nice pliable ball of dough. Do not overmix.
4 Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. Be gentle with the dough.
5 Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the veal stew). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper.
6 Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.
7 As soon as all the gnocchi are ready, pour stew over them and serve immediately. Enjoy!