Beef and Leek Sauté with Gnocchi

Ingredients

• 800 g starchy potatoes
• Salt
• 1 egg
• 160 g flour
• Nutmeg (freshly grated)
• flour (for surface)
• 1 stalk leek
• 1 Red Onion
• butter
• 2 tbsp Vegetable oil
• 750 g beef (hip or filet, ready to cook)
• 40 ml cognac
• 250 ml heavy cream (at least 30% fat)
• 2 tbsp red pepper

Instructions

1. 1.

   Wash the potatoes and simmer in salted water for about 30 minutes. Drain, peel, press through a potato masher and let steam off. Add the egg and flour to the potatoes. Season with salt and nutmeg. Knead into a smooth dough. On a floured surface roll into finger‑thick ropes and cut into pieces about 1.5 cm wide. Roll over a fork’s ridge and cover with a kitchen towel; rest for about 10 minutes. Bring plenty of salted water to a boil. Add the raw gnocchi and let them gently float for 8–10 minutes. They’re done when they rise to the surface. Remove with a slotted spoon and drain well.

2. 2.

   Cut the leek lengthwise, wash, clean and chop into pieces. Peel the onion and slice thinly. Heat 1 tbsp butter in a pan and sauté the vegetables over gentle heat for 3–4 minutes. Season with salt and pepper.

3. 3.

   Wash, pat dry and cut the beef into bite‑sized pieces. Heat oil in a large pan and sear the meat on all sides, turning frequently. Finish seasoning with salt and pepper. Remove from the pan and deglaze the drippings with cognac. Stir in the cream, let it thicken slightly, then season again with salt and pepper.

4. 4.

   Melt 1–2 tbsp butter in a pan and toss the gnocchi briefly. Plate the gnocchi with the beef and vegetables, drizzle with sauce, and garnish with red pepper if desired.