Gnocchi with Useleti (Gnocchi with Meat Rolls)
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Salt | to taste |
| Onion | ½ medium onion |
| Tomato passata | 250g |
| Beef (preferably tender cuts) | 450-500g |
| Sage leaves | 16 leaves |
| Olive oil | 4 tablespoons |
| Pancetta (cured pork belly) | 80g |
| Emmental cheese | 80g (grated) |
| Butter | 20g |
| White wine | 1 small glass |
| Black pepper | to taste |
| Potatoes | 800g |
| Flour (all-purpose) | 400g |
| Egg | 1 large |
Instructions
-
Prepare the Potato Gnocchi:
Begin by preparing the potato gnocchi. You can follow the classic gnocchi recipe by boiling the potatoes, mashing them, and then mixing with flour, egg, and salt until you form a smooth dough. Cut the dough into small pieces and roll them into the traditional gnocchi shape. Dust them lightly with flour to prevent sticking. Arrange them on a tray lined with a slightly floured cloth and set aside in a cool place. -
Prepare the Meat Rolls (Useleti):
While the gnocchi are resting, take the beef slices (lightly pounded thin) and, if they are too large, cut them in half. Place a small piece of pancetta and two sage leaves on each slice of beef. Roll up the beef around the filling, securing both ends with toothpicks to keep the rolls closed. -
Cook the Meat Rolls:
Heat the olive oil in a large skillet over medium heat. Once hot, add the meat rolls and sear them on all sides until golden brown. This should take about 10-15 minutes. Ensure the rolls are well-browned on all sides. -
Add the Wine and Tomato Sauce:
Pour the white wine over the browned meat rolls, allowing it to cook off and evaporate. Once the wine has evaporated, add the tomato passata and a pinch of salt and pepper to taste. Stir well, then cover and simmer for about 20 minutes, ensuring the sauce thickens slightly. -
Cook the Gnocchi:
Meanwhile, bring a pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Once they rise to the surface (after about 2-3 minutes), remove them with a slotted spoon. -
Combine Gnocchi and Meat Rolls:
Once the meat rolls are cooked, remove the toothpicks and add the cooked gnocchi to the skillet with the sauce. Gently toss the gnocchi in the tomato sauce so they are well-coated. If the sauce is too thick, you can add a small splash of pasta water to loosen it. -
Finish the Dish:
Add butter and grated Emmental cheese to the pan. Stir until the butter melts and the cheese is fully incorporated into the sauce, creating a creamy texture. Adjust seasoning with additional salt and pepper if needed. -
Serve:
Plate the gnocchi and meat rolls, pouring the rich sauce over the top. Serve immediately while hot.
Tips for Success:
- If you prefer a richer flavor, you can replace the butter with heavy cream for a creamier sauce.
- The gnocchi can be prepared ahead of time and stored in the refrigerator for up to a day.
- For a more intense meat flavor, consider using a mix of beef and pork for the meat rolls.
This comforting and hearty dish brings together the soft, pillowy gnocchi with savory, flavorful meat rolls, all enveloped in a rich, tomato-sage sauce. Perfect for a family meal or a special dinner with friends!
