Pašticada with Sweet Potato Gnocchi
65% autentično · Croatian Fusion
A creative twist on the traditional Pašticada, featuring the rich, slow-cooked beef stew served with vibrant, slightly sweet homemade gnocchi made from sweet potatoes.
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Sastojci
- Beef (top round)1.2 kg
- Pancetta80 g
- Carrots2 large
- Onions2 large
- Garlic3 cloves
- Red wine (dry)400 ml
- Beef broth400 ml
- Tomato paste1.5 tbsp
- Dried plums (prunes)80 g
- Vinegar (red wine)2 tbsp
- Bay leaves2
- Cloves2
- Juniper berries4
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Sweet potatoes700 g
- Eggs1
- Flour150-200 g
- Sage (fresh)few leaves
Koraci
- 1
Marinate and sear beef: Marinate beef in red wine with pancetta, garlic, bay leaves, cloves, and juniper berries for at least 12 hours. Sear beef until browned. Reserve marinade.
- 2
Sauté aromatics: Sauté chopped carrots and onions in olive oil until softened. Add tomato paste.
- 3
Braise: Return beef to pot. Add reserved marinade, beef broth, dried plums, and vinegar. Simmer, covered, for 3 hours until very tender.
- 4
Make sweet potato gnocchi: Boil and mash sweet potatoes. Mix with egg, flour, salt, and pepper to form a dough. Roll and cut into pieces.
- 5
Cook gnocchi: Boil sweet potato gnocchi in salted water until they float. Drain.
- 6
Finish sauce: Remove beef, slice. Thicken sauce if needed. Adjust seasoning.
- 7
Serve: Serve sliced pašticada with sauce and sweet potato gnocchi. Garnish with fresh sage leaves.
