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Beef and Gorgonzola Gnocchi with Escarole Salad


  • 4 tablespoons extra virgin olive oil (EVOO), divided

  • 1 pound ground sirloin

  • Salt and pepper

  • 1 large onion, chopped

  • 2 cloves garlic, finely chopped

  • 3/4 cup white wine

  • 1 cup chicken stock

  • 10 sage leaves, chopped

  • 1 cup crumbled gorgonzola cheese

  • 1 pound gnocchi

  • A handful of parsley, finely chopped

  • 1 tablespoon grainy mustard

  • Juice of 1/2 lemon

  • 1 head escarole, cleaned and coarsely chopped


Bring a large pot of water to a boil over high heat to cook the gnocchi.  While the water is coming up to a boil, place a medium size skillet with 1 tablespoon of EVOO over medium-high heat. Add the sirloin, then season it with salt and pepper and brown it until caramelized, 5 minutes, breaking it up with a wooden spoon into bite-size crumbles. Add the onion and garlic to the pan and soften for 5 minutes. Adjust the salt and pepper, then add wine to the pan and stir for 1 minute. Stir in the chicken stock and sage, then the gorgonzola. Reduce the heat to low.  Cook the gnocchi in boiling, salted water for 2-3 minutes, until they float. Drain the gnocchi and toss with the beef and cheese mixture. Top with chopped parsley. Whisk together the mustard with the juice of 1/2 lemon and the remaining 3 tablespoons of EVOO. Toss the dressing with the escarole and season with salt and pepper. Serve the gnocchi with the salad alongside.