We were feeling nostalgic of our home-cooked meals back in Italy, so we cooked this little beauty up. It's satisfying, filling, comforting and ridiculously tasty. It reminds us of a dish we used to eat when we went up to the Dolomites for our winter holidays, called "Gnocchi, Panna Rucola e Speck" - the original recipe doesn't call for mushrooms, but we added them in to add some extra tastiness.
100g Smoky Flavour Steak, chopped into rough little cubes;
1Tbsp Coconut Oil, plus a little extra to prepare your steak;
1tsp Soy Sauce (optional);
25g Mixed Dried Wild Mushrooms;
200ml Oat Cream;
1tsp Wholegrain Mustard;
1Tbsp Nutritional Yeast Flakes;
300g Gnocchi di Patate;
Rocket to garnish.
Sea Salt and Pepper to taste.
A non-stick pan with a lid.
WHAT TO DO
1. First of all, prepare your steak. Heat a smidgen of coconut oil in your non-stick pan along with some soy sauce, if you like. Toss the steak cubes in the pan and let them sizzle away until slightly crispy. Set them aside.
2. In the same pan, add the rest of the coconut oil and let it melt over medium heat along with the wholegrain mustard. When it's clear (this shouldn't take long), add in the oat cream and dried mushrooms. Lower the temperature, cover the pan and let your sauce bubble away for a few minutes so that the mushrooms absorb the cream. Add in the nutritional yeast and let the sauce bubble away a little more.
2. Drop your gnocchi into the pan, and add a little water (or oat milk, if you want it extra creamy) just so that the sauce runs a little easier. Cover the pan, and let the gnocchi cook in the pan with the sauce, stirring a few times. Add water or milk if you see it start to get a little dry. They should be ready in 2-3 minutes.
3. When the gnocchi are nice and soft, toss in the steak cubes you set aside previously, add salt and pepper to taste, and give the whole thing a good stir to pack in all the delicious flavours. Serve immediately, sprinkled with a few rocket leaves.
4. Voilà, dig in!