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Beet Gnocchi With Steak and Brown Butter Sauce

 
One serving costs about $4.18 One serving costs about $4.18

$4.18 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 valentine's day,father's day side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:46%

Spoonacular Score: 46%

 

The recipe Beet Gnocchi With Steak and Brown Butter Sauce could satisfy your Mediterranean craving in around around 45 minutes. This recipe serves 4. One portion of this dish contains roughly 28g of protein, 41g of fat, and a total of 565 calories. For $4.18 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. If you have striploin steak, butter sauce, flour, and a few other ingredients on hand, you can make it. It will be a hit at your valentin day event. Not a lot of people really liked this main course. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is good. If you like this recipe, you might also like recipes such as Gnocchi with Brown Butter Cream Sauce & Kale, Potato Gnocchi with Sage Brown-Butter Sauce, and Cranberry Ricotta Gnocchi with Brown Butter Sauce.

Chianti, Trebbiano, and Verdicchio are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Ricasoli Castello di Brolio Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Ricasoli Castello di Brolio Chianti Classico

Dark ruby color, with lots of chocolate, berry and vanilla aromas, this is full-bodied and velvety, with lots of fruit and a long, succulent finish. A beauty from a great vintage.

» Get this wine on Wine.com

Ingredients

Servings:
some
some gnocchi
gnocchi
5
5  beets
beets
1 tsp
1 tsp olive oil
olive oil
some
some s&p
s&p
1 cup
1 cup goat cheese
goat cheese
0.25 cups
0.25 cups ricotta
ricotta
0.5 cups
0.5 cups flour
flour
1
1  steak
steak
some
some butter
butter
0.25 cups
0.25 cups diced shallot
diced shallot
0.25 cups
0.25 cups butter
butter
1 tsp
1 tsp fresh thyme
fresh thyme
1 handful
1 handful walnuts
walnuts
some gnocchi
some
gnocchi
5  beets
5
beets
1 tsp olive oil
1 tsp
olive oil
some s&p
some
s&p
1 cup goat cheese
1 cup
goat cheese
0.25 cups ricotta
0.25 cups
ricotta
0.5 cups flour
0.5 cups
flour
1  steak
1
steak
some butter
some
butter
0.25 cups diced shallot
0.25 cups
diced shallot
0.25 cups butter
0.25 cups
butter
1 tsp fresh thyme
1 tsp
fresh thyme
1 handful walnuts
1 handful
walnuts

Equipment

baking pan
baking pan
paper towels
paper towels
bowl
bowl
oven
oven
pot
pot
baking pan
baking pan
paper towels
paper towels
bowl
bowl
oven
oven
pot
pot


Instructions

Cooking beets Heat oven to 400 degrees Wash beets. Cut into quarters. Toss and coat well in a bowl with olive oil and s&p. Place beets on baking dish. Roast in oven for about 1/2 hour or until you can pierce the beets easily with a fork. Assembly Put large pot of water on to boil gnocchi. Mash or puree the roasted beets well in a bowl. Add goat and ricotta cheese. Add flour and stir. If necessary add more flour until the dough is just dry enough that it does not stick to the bowl and holds together. You want to be very careful about how much flour you add. If you are heavy handed with it, your gnocchi will be heavy. Place dough on floured surface. Roll out into long thin logs. Cut logs into 1/2 inch sections. When your pasta water is boiling salt it well and then add gnochhi in small batches. Remove gnocchi when they float to the surface of the water (about 30 seconds) Saute cooked gnocchi Heat small saute pan with a little olive oil. In small batches saute the gnocchi about 20--30 seconds on each side. Steak Striploin steak Pat dry with a paper towel Season with s&p Saute over medium heat about 3 minutes on first side and 2 minutes on the second for rare. Let rest for 10 minutes. Slice to serve. Butter Sauce Melt butter in small pot or pan over medium low heat. Add shallots and saute until softened (2 minutes). Add thyme. Continue to cook until butter gains a slightly darker colour. Toss the gnocchi in sauce. Reserve some to drizzle over steak on plate.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.38
Ingredient
5 beets
1 teaspoon olive oil
1 cup goat cheese
¼ cups ricotta
½ cups flour
1 steak
some butter
¼ cups diced shallot
¼ cups butter
1 teaspoon fresh thyme
1 handful walnuts
Price
$2.28
$0.05
$7.62
$1.09
$0.08
$5.02
$0.04
$0.01
$0.49
$0.11
$0.72
$17.51

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
564 Calories
28g Protein
40g Total Fat
23g Carbs
12% Health Score
Limit These
Calories
564
28%

Fat
40g
63%

  Saturated Fat
21g
136%

Carbohydrates
23g
8%

  Sugar
7g
9%

Cholesterol
101mg
34%

Sodium
491mg
21%

Get Enough Of These
Protein
28g
56%

Folate
158µg
40%

Manganese
0.77mg
38%

Selenium
24µg
35%

Copper
0.68mg
34%

Phosphorus
339mg
34%

Vitamin B2
0.52mg
30%

Zinc
4mg
29%

Vitamin B6
0.49mg
25%

Vitamin A
1108IU
22%

Iron
3mg
22%

Vitamin B3
4mg
22%

Vitamin B12
1µg
19%

Vitamin B1
0.27mg
18%

Potassium
574mg
16%

Magnesium
62mg
16%

Fiber
3g
16%

Calcium
147mg
15%

Vitamin C
5mg
7%

Vitamin B5
0.71mg
7%

Vitamin E
0.72mg
5%

Vitamin K
4µg
4%

Vitamin D
0.55µg
4%

covered percent of daily need

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