Potato Polenta Gnocchi
Recipe of the region Kaltern
Ingredients for 4–6 people
250 g beef, coarsely ground or finely diced
150 g diced onions, carrots, and celery
25 ml vegetable oil
Salt, pepper
50 g tomato paste
200 ml strong Kalterer red wine
400 ml veal stock (or water)
Rosemary, marjoram, and bay leaves to taste
½ kg cooked and mashed (floury) potatoes
50 g Kalterer polenta (cornmeal)
200 g wheat flour
Some flour for shaping
2 egg yolks
20 g butter
Salt and nutmeg for seasoning
Potato Polenta Gnocchi
Sauté the diced vegetables in hot oil. Add the beef, season, and cook while stirring occasionally until the meat juices have reduced and it begins to brown. Add the tomato paste and briefly roast it with the meat. Deglaze with red wine. Add veal stock (or water) to the mixture, bring to a simmer and let it cook for 1 to 1½ hours.
Mix the potatoes, egg yolks, melted butter, and spices well. Combine the Kalterer polenta (cornmeal) and wheat flour, add to the mixture, and quickly knead into a dough. Roll the smooth dough into finger-thick strands, cut into gnocchi pieces, and roll them in a bit of flour to prevent sticking.
Using a slotted spoon, place the gnocchi into simmering salted water. They are ready when they rise to the surface. Remove the cooked gnocchi with the slotted spoon and mix well in a pan with the warm ragout. Serve in a deep dish.
Wine Recommendation
To accompany our potato-polenta gnocchi with beef ragout, we recommend a fruity, fresh, and full-bodied Kalterersee or a powerful, spicy Merlot from Kaltern.
Wishing you success and a delicious meal, Armin Dissertori
Village Inn Linde, St. Nikolaus/Kaltern
Original recipe appeared in wein.magazin 2022
Recipe of the region Kaltern »
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