My absolute favorite way to use leftover pot roast is to make a quick and delicious sauce and serve over gnocchi. These ricotta gnocchi are super easy, but you can use store bought for a even quicker dinner.
Ingredients
-
16 ounce container ricotta cheese
-
1 cup flour
-
2 eggs, beaten
-
2 cups of shredded beef (from Pot Roast, see note)
-
1 28 ounce can crushed tomatoes
-
2 garlic cloves, minced
-
1/4 cup red wine
-
1 tablespoon tomato paste
-
1 teaspoon thyme
-
1/2 teaspoon red pepper flakes
-
1/4 cup grated parmesan
-
2 tablespoons Nocellara del Belice Olive Oil
-
2 teaspoons salt
- 1 teaspoon pepper
Instructions
-
Heat about a tablespoon of olive oil in a skillet over medium heat. Add the garlic and cook for about a minute then add the tomato paste and cook another minute. Mix in the wine and reduce slightly, then add the tomatoes and season with salt, pepper, red pepper flakes, and thyme. Add the shredded beef and simmer.
-
While the sauce simmers, bring a large pot of salted water to a boil and make the gnocchi. Drain off excess liquid from ricotta then add to a large bowl with flour, eggs, 1 teaspoon salt and 1/2 teaspoon pepper. Mix to combine. Add more flour as needed until a dough forms that isn't sticky to the touch. Dust your hands with flour then form into balls with about 1 tablespoon of the dough.
-
Add the gnocchi to the boiling water. After they float to the top, let them cook for about a minute then drain and fold in with the sauce.
-
Top with parmesan cheese and enjoy.
Note: If you don't have leftover beef, use Italian sausage. Add that in first during Step 1 and brown before adding the garlic.
Takes 20 minutes
Serves 4
