Braised Beef Cheeks over Garlic Gnocchi #SundayFunday

This week Wendy of A Day in the Life on the Farm is hosting us. She wrote: "Let's celebrate Slow Cooking this month. No Crockpot or Slow Cooker? Share a recipe that is cooked low and slow in the oven or on the stovetop."

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.

The Line-Up

• Braised Beef Cheeks over Garlic Gnocchi by Culinary Cam

• Crockpot Orange Chicken by Amy's Cooking Adventures

• Garlic Rosemary Lamb Shanks by Food Lust People Love

• Keto Masala Beef Steaks by Sneha's Recipe

• Leftover Kabob Fajitas by A Day in the Life on the Farm

• Peppered Short Ribs by Sid's Sea Palm Cooking

• Slow Cooker Cinnamon Apple Oats by Our Good Life

• Slow Cooker Chili con Carne by Palatable Pastime

Braised Beef Cheeks over Garlic Gnocchi

I have to admit that a slow cooker or crockpot is not in residence in my kitchen. I know, I know...everyone has one. But since Wendy said we could share anything slow-cooked, I still joined in the fun and games.

Ingredients

Braised Beef Cheeks

• 1 Tablespoon olive oil

• 2 to 2-1/2 pounds beef cheek meat

• 1 cup onion, peeled and diced

• 6-8 cloves garlic, crushed

• 1-1/2 cup broth (I used beef broth)

• 1-1/2 cup red wine

• 2 bay leaves

• 2 sprigs fresh thyme

• freshly ground salt, as needed

• freshly ground pepper, as needed

• parmesan for serving, optional

Garlic Gnocchi

• 2 cups whole-milk ricotta

• 3 cloves garlic, peeled and pressed

• 2 large eggs, lightly beaten

• 1-1/4 cup flour + more for rolling

• 1-1/2 cup grated Parmigiano-Reggiano

• dash of grated nutmeg + more for serving

• freshly ground salt

• freshly ground pepper

Procedure

Braised Beef Cheeks

Heat the oil in a large, Dutch oven. Stir in the garlic, then add the beef cheek meat into the pot. Sear on each side for 3 to 5 minutes - until a nice brown begins to appear.

Add the onions and let them cook until the onion is translucent and beginning to caramelize.

Pour in the broth and red wine. Stir in the bay leaves and thyme. Bring to a boil. Then, reduce the heat to a simmer and cover. Let the meat braise for 3 to 4 hours - longer is fine, if you need to. Once the beef is tender. Use a fork to shred the meat slightly. Raise the heat to reduce the sauce to your desired thickness. Season to taste with salt and pepper.

Garlic Gnocchi

Stir together ricotta, garlic, eggs, cheese, nutmeg, salt, and pepper. Add flour, stirring with a silicone spatula to form a soft, wet dough. Shape dough on a parchment-lined surface with lightly floured hands. Roll into 1" ropes and cut crosswise into 1" pieces with a lightly floured knife to form pillow dumplings.

To form the gnocchi, press a piece of dough onto the tines of a fork. Use your thumb to create a dimple in the top of the gnocchi.

Roll the dough down the tines to create gnocchi's signature indentations. Place on a parchment-lined baking sheet or floured board.

To cook the gnocchi, bring water to a boil with splash of olive oil and 1 T salt. At a low boil, drop the gnocchi into the water and cook until they float, approximately 1 minute.

Using a slotted spoon, scoop out the cooked gnocchi. Drizzle with olive oil and toss to coat.

Divide the gnocchi onto individual serving plates. Spoon the braised meat over the top. Grate fresh nutmeg over the top, if desired. Serve hot.

That's a wrap. The group will be back to share Halloween recipes next week with Amy at the lead. Stay tuned!