These light and fluffy classic potato gnocchi are flavored with freshly grated nutmeg and are served with a hearty cinnamon clove beef Stroganoff.
How to make beef Stroganoff:
Step 1. You need 1 1/2 pounds tri tip steak for this recipe. Cut the beef into chunks and trim off excess fat as you go along.
Pat the beef dry, then sprinkle it with salt and pepper. Add 1 tablespoon vegetable oil to a Dutch oven, heat it on high, then brown the meat on all sides. Do this step in batches (adding more oil as needed).
RECIPE NOTE: If you add too much meat to the pot in one step, the meat will steam rather than fry. That’s why you want to do the browning step in batches.
Transfer the cooked meat and any accumulated juices to a bowl and set aside.
Add more oil to the Dutch oven if needed, then add 1 diced yellow onion, 4 ounces oyster mushrooms and 3/4 teaspoon cinnamon and saute for 5 minutes.
Add 2 cups chicken broth, 1/2 cup dry red wine, 3 whole cloves and the cooked beef (with accumulated juices) back to the pot. Bring the mix to a boil, then put on the lid, turn the heat down and simmer for 45 minutes.
RECIPE NOTE: At the beginning of the 45 minutes, complete the first step of the potato gnocchi recipe below.
After 45 minutes, turn the heat off and take out the cloves. (You’ll have to search for them with a spoon but I’ve found that they are pretty easy to find.)
Step 2. Next you make a roux. Start by melting 1 tablespoon unsalted butter in a skillet or a small saucepan, then whisk in 1 1/2 tablespoons all-purpose flour.
Step 3. Whisk in 1/2 cup heavy cream and keep whisking until no clumps remain.
Step 4. Pour the roux into the Stroganoff, bring the mix back to a boil, stirring continuously with a wooden spoon. Continue to cook until the mix has thickened.
Turn the heat off and let the Stroganoff cool a bit, then stir in 2 tablespoons sour cream.
RECIPE NOTE: It’s important to let the stew cool a little bit because the sour cream will curdle if the stew is too hot.
How to make gnocchi:
Step 1. Heat the oven to 375 degrees F. Using a small paring knife, poke a few holes into 2 pounds Russet potatoes, then roast them in the oven until tender (about 1 hour and 15 minutes).
Step 2. Peel the potatoes and squeeze them through a potato ricer into a bowl.
RECIPE NOTE: Don’t try to press entire potatoes through the ricer, instead cut each potato into thirds and put the pieces through the ricer one by one. It’s much easier that way.
Step 3. Let the riced potatoes cool a bit. Meanwhile, in a small bowl, lightly beat 1 whole egg.
In another small bowl, whisk together:
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
- pinch of black pepper
Stir the flour mix into the potatoes using a large fork, then stir in the egg.
Step 4. Knead the dough gently until it comes together into a ball.
Step 5. Transfer the dough onto a floured surface and cut into four quarters.
Step 6. Roll each piece of dough into a rope and then cut the gnocchi.
Step 7. Fill a large pot with water, bring to a boil, then drop the gnocchi into the boiling water. The gnocchi are cooked when they float to the surface.
More hearty soups and stews:
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Recipe Card
Homemade Gnocchi with Cinnamon Clove Beef Stroganoff
Ingredients:
For the cinnamon clove beef Stroganoff:
- 1 ½ pounds tri tip steak
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 ounces oyster mushrooms
- ¾ teaspoon cinnamon
- 2 cups chicken broth
- ½ cup dry red wine
- 3 whole cloves
- 1 tablespoon butter
- 1 ½ tablespoons flour
- ½ cup heavy cream
- 2 tablespoons sour cream, plus more if desired
For the gnocchi:
- 2 pounds Russet potatoes
- 1 egg, lightly beaten
- ¾ cup all-purpose flour
- 1 teaspoon salt
- ⅛ teaspoon freshly grated nutmeg
- pinch of fresh black pepper
Instructions:
For the cinnamon clove beef Stroganoff:
- Cut the beef into thin strips, trimming off excess fat as you go.
- Pat the beef dry, then season with salt and pepper.
- Heat one tablespoon of oil in a Dutch oven and brown the meat on all sides. Do this step in batches (adding more oil as needed) so you don’t overcrowd the pot. Sear the meat well but watch out not to burn it.
- Transfer the meat and accumulated juices into a bowl and set aside.
- Add more oil to the Dutch oven, then add the onion, mushrooms and cinnamon and saute for about 5 minutes.
- Add broth, red wine, cloves and beef (with accumulated juices), bring to a boil, then put on the lid, turn the heat down and simmer for 45 minutes. (At the start of the 45 minutes, get the potatoes for the gnocchi in the oven (see instructions below.)
- Turn the heat off and remove the cloves.
- To make a roux, melt the butter in a skillet.
- Add the flour to the butter and whisk until combined.
- Add the cream and whisk until well combined with no clumps.
- Add the roux to the Stroganoff and stir well.
- Bring back to a brief boil.
- Turn the heat off and let the stew cool a little before adding the sour cream (the sour cream will curdle if the stew is too hot).
For the gnocchi:
- Heat the oven to 375 degrees F.
- Poke a few holes into the raw potatoes with a fork (watch your fingers while you are doing that…).
- Bake potatoes until a knife goes through easily (1 hour to 1 hour and 15 minutes).
- Peel the potatoes and put them through a potato ricer into a bowl.* Let the riced potatoes cool for a few minutes.
- Add egg, flour, salt, nutmeg and pepper to the potatoes and distribute them evenly by stirring them around with a fork.
- Carefully knead the ingredients by hand just enough to let them come together into a ball.
- Transfer the dough onto a lightly floured surface and divide into 4 pieces.
- Roll each piece into a ½-inch-thick rope.
- Cut the rope into 1-inch-long gnocchi. (If you like, lightly press and roll each gnocchi down the backside of a fork to create ridges).
- Bring a large pot of water to a rolling boil.
- Add half of the gnocchi and cook until they float to the surface (1 – 2 minutes).
- Spoon the gnocchi out and into a bowl and cook the remaining half in the same fashion.
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