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Tagliata With Gnocchi And Buttered Leeks Recipe

Tagliata with gnocchi and buttered leeks Recipe
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Cooking Time : 1 minutes
Serving : 3
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Prepare the ingredients before making Tagliata with gnocchi and buttered leeks in your home. Then, follow these steps below to serve Tagliata with gnocchi and buttered leeks for your family or friends.

Ingredients: Tagliata with gnocchi and buttered leeks

  • Sauce
  • 3 piece smoked streaky bacon
  • 1 clove garlic
  • 3 small leeks
  • 40 grams butter
  • pinch salt
  • pinch black pepper
  • gnocchi
  • 850 grams maris piper potatoes
  • 2 tsp oil
  • pinch salt
  • pinch black pepper
  • 2 eggs
  • 200 grams plain flour
  • steak
  • 1 sirloin steak
  • 1 1/4 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp red wine vinegar

How to Make Tagliata with gnocchi and buttered leeks

If you have prepared the ingredients needed, now time to start cooking. There are 26 steps you must follow to make Tagliata with gnocchi and buttered leeks in your home by yourself.

    Step 1
  • Preheat oven to 180 C
  • Step 2
  • Rub the olive oil, salt and pepper over the (unpeeled) potatoes and place in a baking dish
  • Step 3
  • Bake for 1 hour then remove and allow to cool slightly for a few minutes - but potatoes should still be hot
  • Step 4
  • Cut the potatoes in half and scoop out the insides. Keep the skins or eat them now. They're really nice!
  • Step 5
  • Mash the potato thoroughly with a fork (or use a fancy ricer if you own one)
  • Step 6
  • Add to a bowl with 200g of flour and mix quickly
  • Step 7
  • Make a well in the middle and add the eggs, lightly beaten
  • Step 8
  • Bring the mixture together to a very soft dough
  • Step 9
  • Sprinkle a surface with flour and cut the dough into 4 pieces
  • Step 10
  • Roll out each piece to a long sausage and cut with a sharp knife into pillow shapes
  • Step 11
  • Roll each gnocchi over a fork to create grooves and place on a floured plate or surface. Set half aside as you only need half for this recipe. The rest will keep in the fridge.
  • Step 12
  • Season the steak well with salt and pepper and lightly oil it
  • Step 13
  • Chop the bacon and fry on a medium heat with a small amount of olive oil to crisp and release the fat
  • Step 14
  • Chop the leeks and add to the pan
  • Step 15
  • Slice a clove of garlic and add to the pan
  • Step 16
  • Add half of the butter and stir in with the seasoning
  • Step 17
  • Cook until the leeks are very soft - circa 15 mins
  • Step 18
  • Meanwhile bring a pan of salted water to the boil for the gnocchi - these will cook as the steak rests
  • Step 19
  • Heat another pan as high as you can and add the steak, pressing down firmly
  • Step 20
  • Cook to your liking. For the 250g steak I cooked this was 2 mins on first side, 1 min on the 2nd side then another minute on the fat edge
  • Step 21
  • Mix together the olive oil, red wine vinegar and seasoning and add the cooked steak to the dressing (turn it around to coat) and leave to rest
  • Step 22
  • Cook the gnocchi until they float - 3 to 4 mins
  • Step 23
  • Meanwhile add the remaining butter and a ladle of the gnocchi water to the leeks and cook in a high heat to create an emulsified butter sauce
  • Step 24
  • Add the cooked gnocchi to the pan (don't get rid of the water as its useful for thinking down the sauce later if needed)
  • Step 25
  • Toss together well until the sauce is the desired consistency
  • Step 26
  • Slice the steak and serve with the gnocchi and sauce
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