• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsSelenium, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3 cups sliced assorted wild mushrooms

  3. 1/2 cup chopped green onions

  4. 1 cup chopped tomatoes, peeled and seeded

  5. 2 tablespoons minced shallots

  6. 1 tablespoon minced garlic

  7. 2 cups veal reduction

  8. 2 tablespoons butter

  9. Salt and black pepper

Instructions Jump to Ingredients ↑

  1. In a saute pan, heat the olive oil . When the oil is hot, saute the mushrooms for 2 to 3 minutes or until slightly wilted. Season with Essence. Add the green onions , tomatoes , shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi. Saute for 1 to 2 minutes, just to warm the gnocchi. Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence.


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