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Dry-aged rib eye with thyme croûte, caramelized gnocchi with sage
Preparation
1 hourCooking
55 minTotal
1 hour, 55 minPerfect foodpairing for
Grand Malbec 2019 Serves 2
Ingredients
30-Day dry-aged rib eye
1.3 lb.
fresh thyme
1.7 oz.
butter
0.7 oz.
panko
0.7 oz.
salt
0.2 oz.
black pepper
0.1 g
Gnocchi
potatoes
17.6 oz.
Pastry flour
3.5 oz.
corn starch
1.7 oz.
egg
1 unit
salt
black pepper
nutmeg
grated pepato cheese
0.9 oz.
butter
1.7 oz.
fresh sage
0.7 oz.
grated cheese
cream
7 fl. oz.
- RIB EYE
Sear the rib eye on the grill, place the thyme croûte and cook in the oven to a desired doneness. - GNOCCHI
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.
