John Myers
Beef Gnocci Pan
The perfect beef gnocci pan recipe with a picture and simple step-by-step instructions.
- 300 g Beef
- 100 g Hokkaido pumpkin
- 150 g Zucchini
- 300 g Gnocchi
- 4 tbsp Clarified butter
- Sea salt from the mill
- Pepper from the grinder
- Cut the meat into thin strips and fry them well in 2 tablespoons of hot clarified butter.
- Cut the pumpkin into cubes and the zucchini into slices with a knife.
- In a second pan, fry the gnocci in 2 tablespoons of clarified butter.
- Add the vegetables to the meat and fry them briefly.
- Add the Gnocci, toss briefly, season with salt and pepper and serve.
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