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Clone of Dry-aged rib eye with thyme croûte, caramelized gnocchi with sage

Preparation
1 hour
Cooking
55 min
Total
1 hour, 55 min
Perfect 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.

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