Recipe: Appetizing Tagliata with gnocchi and buttered leeks

Tagliata with gnocchi and buttered leeks. Learn how to cook leeks and turn them into a flavorful and wonderfully tender side dish by simmering them in just a bit of butter. This is one of those dishes that is both extremely simple and flavorful. It's all about the gentle cooking to coax out the sweet nature of leeks and make them supremely tender.

Tagliata, a sliced steak, is a tasty and impressive beef course commonly served in many Italian restaurants nowadays, and it is quite easy to prepare at home too. The word tagliata derives from the verb tagliare, to cut. In fact, after it has been cooked the meat is cut diagonally into slices, no thicker. You can have Tagliata with gnocchi and buttered leeks using 20 ingredients and 26 steps. Here is how you achieve it.

Ingredients of Tagliata with gnocchi and buttered leeks

1. You need of Sauce.
2. Prepare 3 piece of smoked streaky bacon.
3. Prepare 1 clove of garlic.
4. You need 3 small of leeks.
5. Prepare 40 grams of butter.
6. Prepare pinch of salt.
7. It's pinch of black pepper.
8. It's of gnocchi.
9. Prepare 850 grams of maris piper potatoes.
10. Prepare 2 tsp of oil.
11. It's pinch of salt.
12. It's pinch of black pepper.
13. Prepare 2 of eggs.
14. It's 200 grams of plain flour.
15. It's of steak.
16. Prepare 1 of sirloin steak.
17. You need 1 1/4 tbsp of olive oil.
18. It's 1 tsp of salt.
19. Prepare 1 tsp of black pepper.
20. It's 1 tsp of red wine vinegar.

Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Bring a large pot of salted water to a boil. Homemade potato gnocchi is surprisingly easy to make and the dough is a dream to work with.

Tagliata with gnocchi and buttered leeks step by step

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.

Unlike pasta, there's no resting or labored rolling involved. It's as simple as roasting a few potatoes and mixing everything together. Gnocchi with nutmeg, butter and sage. A staple of Italian cuisine, gnocchi has been a popularly linked to pasta since Roman times, probably Increase the heat and toss the gnocchi into the butter sauce. Squeeze a small amount of lemon juice into the pan to arrest the cooking process then.