Ajngemahtec with Gnocchi (Regional Twist)
60% autentično · Austrian-Italian Fusion
A creative take on Ajngemahtec, where the traditional veal or chicken is served alongside or mixed with soft, pillowy potato gnocchi, offering a delightful textural contrast and a more substantial meal.
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Sastojci
- Veal or Chicken (cubed)500g
- Butter50g
- Onion (finely chopped)1 medium
- All-purpose flour30g
- Veal or Chicken Broth500ml
- Heavy cream100ml
- Carrots (diced)150g
- Peas (fresh or frozen)100g
- Potato Gnocchi (store-bought or homemade)500g
- Fresh chives (chopped)2 tbsp
- Lemon juice1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Prepare the Ajngemahtec base: Sear meat, sauté onion, make a roux, add broth, and simmer with carrots until meat is tender (approx. 40-50 mins).
- 2
Add peas during the last 10 minutes of simmering the meat.
- 3
While the meat simmers, cook the potato gnocchi according to package directions. Drain well.
- 4
Finish the Ajngemahtec sauce by stirring in heavy cream and lemon juice. Heat gently.
- 5
Season the sauce with salt and pepper to taste.
- 6
To serve, place a portion of cooked gnocchi on a plate and ladle the Ajngemahtec (meat and vegetables in sauce) over or alongside it.
- 7
Garnish with fresh chives.
