Dry-aged rib eye with thyme croûte, caramelized gnocchi with sage
- RIB EYE
Sear the rib eye on the grill, place the thyme croûte and cook in the oven to a desired doneness.
Make a puree with the potato and let it cool.
Mix the flour, starch, mashed potatoes, egg, salt, pepper, nutmeg and grated pepato cheese to form a dough.
Make the gnocchi, roll out the dough into logs, approximately 3/4-inch (2 cm) wide, and cut them into even squares. Roll over a gnocchi board.
Cook in plenty of salted water. Set aside.
- Sauté the gnocchi in a pan with butter and fresh sage leaves until golden.
Add a little cream and grated cheese.
- Accompany the rib eye with caramelized gnocchi.