Gnocchi with tuscan sukade

Name: gnocchi with tuscan sukade
Total time: 260 min
Yield: 4
Ingredients: 350 gram sukadelap; 4 tablespoon flour; 6 tablespoon olive oil; 200 ml Red wine; 4 toes garlic; 1 look peeled tomato; 2 anchovy fillet; 1 tablespoon fennel seed; 400 gram tuscan stir fry vegetables; 800 gram potato gnocchi; pepper and salt

Ingredients

Directions

Let the meat reach room temperature for 30 to 60 minutes.
Sprinkle with salt and flour and heat a heavy, wide pan over high heat.
Fry the meat golden brown in more than half of the oil and remove from the pan.
Cut the cloves of garlic into quarters.
Allow the pan to cool slightly, then add the red wine, three quarters of the garlic, tomatoes, anchovies and fennel seed.
Add the meat when the wine is hot and simmer for 3 to 4 hours under the lid until it is very soft.
Remove the meat and chop it coarsely, let the sauce reduce and season with salt, pepper and the last pieces of garlic.
Add the meat again.
Bring a pot of water to the boil with salt.
Meanwhile, bake the vegetables in a frying pan or skillet with the rest of the oil and serve in a bowl separately.
Cook the gnocchi in the water for 2 to 3 minutes and mix with the meat.
Serve in warm deep plates and sprinkle, if desired, with freshly grated cheese.