Try as I might, I simply could not get a picture of this that really captured what it looks and tastes like. Alas, my photography skills don’t hold a candle to my skills in the kitchen.
I love gnocchi. I mean not just “mmmm…gnocchi” kind of love. More like “mrgwllammmmrgrwlllMMMM…..gnocchi” kind of love. You understand the difference, right? Right?
This past summer, Hair and my other bridesmaids whisked me away to Geneva-on-the-Lake in Northeast Ohio for my bachelorhood party weekend. We spent the day Saturday cruising from winery to winery in a limo sampling their finest vino and eating some delicious food. While at Ferrante Winery, I had one of the single best meals of my life. They described it as “Gnocchi with filet and mushrooms.”
I describe it as “please sir, can I have some more.”
They basically grilled and then sliced up some filet mignon done medium, then tossed it with some caramelized onions and mushrooms in some type of red wine reduction that had been “gravied up” a bit. They served that mixed with gnocchi and topped with a hearty serving of crumbled gorgonzola cheese. I ate every last bite.
Alas, when Mr W and I managed a return visit a few months later, it wasn’t on the menu.
Now, I’m all for experimenting with recipes, but the truth is, I don’t live in a world where I can just “play” with filet mignon and hope it turns out well. So my goal has been to concoct a poor man’s version of the dish until I reach the point where I’m satisfied enough to swap in the grilled filet. My sauce isn’t quite there yet…but in the meantime, this is a very tasty (and hearty) dish that makes a boat load and freezes extremely well.
Be warned, it takes some time.
Gnocchi with Shredded Red Wine Beef and Gorgonzola Cheese
- 1 3lb chuck roast
- 1 large sweet onion, sliced
- 6oz white or baby bella mushrooms, sliced
- 1/2 cup red wine (I use Carmenere, as it’s what’s usually left in the fridge waiting to be cooked with)
- 1/2 cup beef broth
- 1 t Worchestershire
- 2 T Olive Oil, divided
- 2 T Butter, divided
- 1/4 c Cornstarch
- Montreal Steak Seasoning
- 1/2 cup milk
- 16oz Gnocchi
- 1 Tub crumbled gorgonzola cheese
Heat 1 T of olive oil in a pan over high heat. Generously season both sides of roast with Montreal Steak Seasoning. Sear all sides of roast in oil, (about 3 minutes per side) until you’ve got a nice crust on the outside. Move roast to crock pot. Add remaining olive oil and 1 Tablespoon of butter to pan. Add onions and reduce heat to medium. Sautee onions until starting to carmelize a bit, about 10 minutes. Add mushrooms and cook until they start to brown, about 5 minutes more.
Dump mushrooms and onions on top of beef in crock pot. Top with about a teaspoon of salt. Pour red wine into pan and use the wine to deglaze, scraping up any bits on the bottom of the pan with a wooden spoon. Cook wine until it is reduced by half, then add beef broth and worchestershire sauce. Simmer mixture for an additional minute or two, then pour over beef in the crock pot. Add lid and cook on low heat for 6-8 hours.
When roast is finished, remove roast, onion and mushrooms to a platter. Pour juices into a sauce pot and place on stove over medium high heat. While juices come up to a light boil, shred beef and add beef, onions and mushrooms back to the crock pot. Mix corn starch with 1/2 cup milk until well blended. Add a little of the hot broth to your mixture to keep it from curdling, then slowly pour the cornstarch mixture into the simmering juices. Stir over heat until it thickens up and salt to taste.
Pour sauce back into the crock pot and mix everything together.
Cook gnocchi according to directions on package. Top gnocchi with mixture from crock pot and sprinkle with gorgonzola cheese. Serve with your favorite veggies.
Now…a few notes.
1) This absolutely, 100% does NOT taste the same without the gorgonzola. Trust me. I don’t even like gorgonzola cheese…but something about it sets all the other flavors off just right. Without it, this dish will NOT have the impact you’re looking for. In fact, it will be a bit bland.
2) This is not a low salt dish. Again, the salt is really needed to bring the flavors out. I kept the salt to the minimum acceptable levels in the recipe, but unless you have sodium issues, don’t be afraid to salt this one a bit more at the table to bring the flavors out full force.
If you have any leftovers, just toss them in a Ziplock freezer bag and lay them flat in your freezer until solid. To reheat, just drop the bag in a stock pot of warm water until it’s thawed out. All you need to do at that point is add gnocchi and the gorgonzola.
Oh yes, and do yourself a favor and enjoy it with a nice Malbec or Cabernet Savignon. You’ll thank me.