Italian Red Wine Roast with Pumpkin Gnocchi

Rub the beef with salt and cayenne pepper. In a frying pan, heat the olive oil and brown the beef around it. Add the peeled and coarsely chopped shallots and a little bit of thyme, extinguish with red wine Sizzle for about 1 ½ h at 200 degrees in the oven with the lid closed, pouring its own juice from time to time. Cut pumpkin flesh into small pieces, cook in a little tap water until soft on the stove. Cool, strain through a sieve. Add pumpkin with egg, a little salt, Italian herb mixture and mix with flour. Boil salted water, arrange dumplings with a spoon and let them cook in slightly boiling tap water until fork-tender. Remove the dumplings with a sieve spoon and toss them in the warmed sage-butter-olive oil mixture. Shortly before the end of the cooking time, add 1 tbsp. paradeis pulp to the meat sauce. At the end of the cooking time, remove the meat and whisk the sauce with a hand blender until creamy.

Portion meat, serve with sauce and pumpkin gnocchi. Sprinkle coarsely grated cheese over the gnocchi.

from : : Renate Toennies, 9020 Klagenfurt

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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