Gnocchi mit Auberginen und Rindergeschnetzeltem

Gnocchi with Eggplants and Beef Fricassee

Pane-bistecca

Gnocchi with eggplant and beef strips is very easy to make, and it’s best to use gnocchi from the supermarket refrigerator.

It’s fun when you can work with good pans and pots! I have a Korean pot made of an aluminum alloy that is wonderful to use. Nothing sticks! You hardly need any fat. The sides of the pot also get very hot, so everything cooks evenly. The only downside is that I cook with gas and regularly burn my fingers on the pot handles.

This time, I cooked a delicious sauce made from eggplant and beef and served it with gnocchi. Mmmmmmmmmm… yummy!

Prep time

10 min

Cooking time

20 min

Portions

2-3

Total time

30 min

Ingredients

1 Pack Gnocchi 500 g, from the Refrigerator
200 g Beef Fricassee
2 Tomatoes
1 Eggplant
2 Garlic cloves, chopped
1/2 Bunch Parsley chopped
50 ml White Wine
100 g Sour Cream
Salt and Pepper
1/2 TL Bouillon paste
Paprika
Rosemary

Instructions

Step 1

Heat 1 tsp olive oil in the pot (if you have a normal pot you might need more) and fry the chopped garlic. Dice the eggplant and add it. Season this and add the chopped parsley.

Step 2

Add the beef with the bouillon paste and cook thoroughly.

Step 3

Peel and chop the tomatoes, add them to the meat, and simmer.

Step 4

Once the meat is cooked through, pour in the wine. Heat everything through thoroughly, add the sour cream and mix slowly, seasoning to taste if necessary.

Step 5

Meanwhile, cook the gnocchi according to the package instructions and add them directly from the water to the sauce. Serve hot with a little grated Parmesan cheese.

Notes

More Gnocchi Recipes

Gnocchi mit Auberginen und Rindergeschnetzeltem