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FLAMINGOFLUFF
Gnocchi with tuscan sukade
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Ingredients
Directions
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Let the meat reach room temperature for 30 to 60 minutes.
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Sprinkle with salt and flour and heat a heavy, wide pan over high heat.
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Fry the meat golden brown in more than half of the oil and remove from the pan.
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Cut the cloves of garlic into quarters.
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Allow the pan to cool slightly, then add the red wine, three quarters of the garlic, tomatoes, anchovies and fennel seed.
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Add the meat when the wine is hot and simmer for 3 to 4 hours under the lid until it is very soft.
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Remove the meat and chop it coarsely, let the sauce reduce and season with salt, pepper and the last pieces of garlic.
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Add the meat again.
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Bring a pot of water to the boil with salt.
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Meanwhile, bake the vegetables in a frying pan or skillet with the rest of the oil and serve in a bowl separately.
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Cook the gnocchi in the water for 2 to 3 minutes and mix with the meat.
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Serve in warm deep plates and sprinkle, if desired, with freshly grated cheese.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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