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recette, facile, gnocchis, smoked meat, sriracha



- 3 large potatoes
- 1 cup flour
- 2 lightly beaten eggs
- 1 tbsp salt
- 2 celery chopped
- 1 medium onion finely chopped
- 1 tbsp olive oil
- 1 tbsp. tablespoon butter
- 300 g smoked meat beef cubes
- 1 cup beef broth
- 1 cup water
- 1 tablespoon Sriracha Firebarns
- Salt and pepper
- 1 green onion
- 100 ml sour cream


- Pierce the potatoes with a fork and place in the oven at 350 for 1 hour;

- Once the potatoes are out of the oven and cool, remove the skins then grate them. Place in a bowl, add eggs, flour and salt and mix well to form a ball;

- On a well floured work surface, knead the ball of dough for about 5 minutes or until smooth. Cut the ball into 4 portions;

- One ball at a time, roll into a roll about 50 cm long and 2 cm high. Then cut into gnocchi about 2 cm long.

- Bring salted water to the boil in a large saucepan. Add the gnocchi and remove when they rise to the surface. Then place in a bowl of ice water for 5 minutes. Drain and dry on paper towels;

- In a saucepan over medium heat, add the butter, olive oil and onion. Cook for about 3 to 4 minutes and add the celery for another 3 to 4 minutes. Then add the beef, water, beef broth and Sriracha. Season with salt and pepper and simmer over low heat for about 1 hour;

- In a skillet over medium heat, melt 1 tablespoon of butter and sauté the gnocchi for about 7 minutes or until both sides are lightly toasted;

- On a plate, add the sour cream, gnocchi, beef stew and sprinkle with green onions.

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