Gnocchi with Lean Ground Beef, White Wine & Capers

You guys are going to love this, I know I did:) OK veal is pretty expensive so in my cheapness I used lean ground beef instead and it was freaking amazing if I do say so myself.

So here we go, this is what you all are gonna need for 4 servings of this mouth-watering meal:

2 table spoons extra virgin olive oil

1 medium onion chopped up into tiny little pieces

1 minced garlic clove

1 pound of lean ground beef (or veal if you like baby cow) Just Kidding:)

Salt and freshly ground pepper

Here is the cool part 1/2 cup of dry white wine. I used a dry Riesling (magnifique!)

1/2 cups of Campbells chicken broth

1 teaspoon chopped thyme  ( secret ingredient #1)

1/2 teaspoon of chopped rosemary

2 tablespoons of small capers, 2.5 table spoons if your feeling frisky (secret ingredient #2)

3/4 pound of Gnocchi

1/2 cups of Parmigiano-Reggiano Cheese

1/4 cup of chopped Flat-Leaf Parsley

2 tablespoons of unsalted butter

Here are the instructions:

1. Have a couple sips of wine. In a large deep skillet heat the olive oil. Add the chopped onion and minced garlic and cook over moderate heat stirring a lot until soft for about 5 minutes. Add lean ground beef or (Baby Cow) if you’re rich season with salt and pepper and raise heat to high. Cook stirring occasionally until meat is no longer pink and the liquid has evaporated, about 8 minutes.

2. Add the white wine to the skillet and boil with the heat still on high, Have some more sips of wine. Let the skillet boil until wine is mostly evaporated, about 5 minutes. Add the chicken broth, thyme, rosemary and capers and simmer over moderate heat until the broth is reduced by half, about 10 minutes.

3. Meanwhile, Cook the Gnocchi in a boiling  large pot of salted water until al dente. Drain the pasta and add it to your skillet and mix in the butter,  Parmigiano-Reggiano and chopped flat leaf parsley. Cook over moderate heat stirring frequently until mixed well, about 2 minutes. Put that deliciousness  into some pasta dishes and serve those hungry people.

Pour yourself another cup of wine and after every one has completed their meal have them clean up and do the dishes.

Special thanks to Food & Wine Magazine and Grace Parisi for the recipe that inspired me. http://www.foodandwine.com/recipes/orecchiette-with-veal-capers-and-white-wine

Remember,
The next time you need any screen printing, embroidery, graphic design, signs & banners or any thing else to help you promote your business  or event come visit Instant Imprints Vancouver at our new location.

On the northwest corner of Mill Plain and 136th

http://www.instantimprints.biz

Until Next Time Chef  Dan the Man signing off.

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