• 2 pounds beef roast, cut into cubes
  • Olive oil
  • 1 1/2 onions, cut into cubes
  • 4 cloves garlic
  • Salt to taste
  • Black pepper to taste
  • 3/4 cup dry red wine
  • 3 tablespoons tomato extract
  • 2 1/2 cups broth
  • 1/4 bunch chopped parsley
  • 2 pounds potatoes, cooked
  • 2 cups wheat flour
  • 1 egg
  • Nutmeg
  • Frying oil


  1. Heat a frying pan and add olive oil. Add cubed meat and cook until browned. Add the onion and garlic and saute until soft. Season with salt and pepper. Add the red wine, tomato extract and stock. Cover and let cook for approximately 1 hour or until the meat is very tender. Press with the back of a wooden spoon to break up the meat, then stir in parsley.
  2. Place potatoes in a large mixing bowl and mash with a potato masher. Add one-third of the wheat flour, the egg, salt and nutmeg. Mix with a wooden spoon and gradually add the rest of the flour. Place into the refrigerator to cool.
  3. On a floured surface, roll out some of the gnocchi dough into a long snake-like piece. Cut into gnocchi pieces.
  4. In a deep-sided frying pan, heat oil and fry gnocchi until golden brown. Drain on a plate covered with paper towels, then transfer to a serving dish. Top with pot roast and sprinkle with Parmesan.