Tagliata with gnocchi and buttered leeks

Name: Tagliata with gnocchi and buttered leeks
Total time: 5400 s
Yield: 3 servings
Cuisine: American
Ingredients: 3 piece smoked streaky bacon; 1 clove garlic; 3 small leeks; 40 grams butter; pinch salt; pinch black pepper; 850 grams maris piper potatoes; 2 tsp oil; pinch salt; pinch black pepper; 2 eggs; 200 grams plain flour; 1 sirloin steak; 1 1/4 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp red wine vinegar

Martin @cook_3599692

Croydon, United Kingdom

Tagliata with gnocchi and buttered leeks

Martin @cook_3599692

Croydon, United Kingdom

Saved

Ingredients

1 hour 30 mins

3 servings

Sauce
3 piecesmoked streaky bacon
1 clovegarlic
3 smallleeks
40 gramsbutter
pinchsalt
pinchblack pepper
gnocchi
850 gramsmaris piper potatoes
2 tspoil
pinchsalt
pinchblack pepper
2eggs
200 gramsplain flour
steak
1sirloin steak
1 1/4 tbspolive oil
1 tspsalt
1 tspblack pepper
1 tspred wine vinegar

Saved

Steps

1 hour 30 mins

1

Preheat oven to 180 C
2

Rub the olive oil, salt and pepper over the (unpeeled) potatoes and place in a baking dish
3

Bake for 1 hour then remove and allow to cool slightly for a few minutes - but potatoes should still be hot
4

Cut the potatoes in half and scoop out the insides. Keep the skins or eat them now. They're really nice!
5

Mash the potato thoroughly with a fork (or use a fancy ricer if you own one)
6

Add to a bowl with 200g of flour and mix quickly
7

Make a well in the middle and add the eggs, lightly beaten
8

Bring the mixture together to a very soft dough
9

Sprinkle a surface with flour and cut the dough into 4 pieces
10

Roll out each piece to a long sausage and cut with a sharp knife into pillow shapes
11

Roll each gnocchi over a fork to create grooves and place on a floured plate or surface. Set half aside as you only need half for this recipe. The rest will keep in the fridge.
12

Season the steak well with salt and pepper and lightly oil it
13

Chop the bacon and fry on a medium heat with a small amount of olive oil to crisp and release the fat
14

Chop the leeks and add to the pan
15

Slice a clove of garlic and add to the pan
16

Add half of the butter and stir in with the seasoning
17

Cook until the leeks are very soft - circa 15 mins
18

Meanwhile bring a pan of salted water to the boil for the gnocchi - these will cook as the steak rests
19

Heat another pan as high as you can and add the steak, pressing down firmly
20

Cook to your liking. For the 250g steak I cooked this was 2 mins on first side, 1 min on the 2nd side then another minute on the fat edge
21

Mix together the olive oil, red wine vinegar and seasoning and add the cooked steak to the dressing (turn it around to coat) and leave to rest
22

Cook the gnocchi until they float - 3 to 4 mins
23

Meanwhile add the remaining butter and a ladle of the gnocchi water to the leeks and cook in a high heat to create an emulsified butter sauce
24

Add the cooked gnocchi to the pan (don't get rid of the water as its useful for thinking down the sauce later if needed)
25

Toss together well until the sauce is the desired consistency
26

Slice the steak and serve with the gnocchi and sauce