Sautéed Beef and Leek with Gnocchi

For the gnocchi: Scrub the potatoes thoroughly and cook in boiling salted water for about 30 minutes, until fork-tender. Drain, peel and press through a potato ricer. Add the egg and flour, season with salt and nutmeg and knead until smooth. Shape into thick rolls and cut into 1.5 cm (approximately 1/2 inch) wide pieces. Roll over the back of a fork and let rest, covered with a tea towel, for about 10 minutes. Bring a large pot of salted water to a boil. Add the gnocchi, reduce the heat and simmer for 8-10 minutes, until the gnocchi float to the surface. Remove with a slotted spoon and drain.

For the sautéed beef and leeks: Halve the leek lengthwise, rinse, trim and slice. Peel the onion and thinly slice. Heat 1 tablespoon butter in a frying pan and sweat the vegetables over low heat for 3-4 minutes. Season with salt and pepper.

Rinse the meat, pat dry and cut into bite-sized pieces. Heat the oil in a large frying pan and sear the meat on all sides. Season with salt and pepper. Remove from the pan and deglaze the pan with Cognac. Stir in the cream, simmer until creamy and season with salt and pepper.