Sautéed Beef and Leek with Gnocchi

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Sautéed Beef and Leek with Gnocchi
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Health Score:
65 / 100
45 min.
ready in 1 hr 30 min.
Ready in


For the gnocchi
800 grams starchy potatoes
1 egg
160 grams Pastry flour
Nutmeg (freshly grated)
Pastry flour (for dusting)
For the sautéed beef and leeks
1 stalk Leeks
1 Red onion
2 Tbsps vegetable oil
750 grams Beef (sirloin or tenderloin)
4 centiliters Cognac
250 milliliters Whipped cream
2 Tbsps pink peppers
How healthy are the main ingredients?
potatoBeefLeekWhipped creamsaltegg

Preparation steps


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.


Melt 1-2 tablespoons butter in a frying pan and sauté the gnocchi briefly. Arrange on serving plates with the meat and vegetables. Drizzle with the sauce and sprinkle with pink peppercorns.