UMAMI EXPLOSION! Oyster Sauce, Black Garlic & Parmesan
discover the rich intensity of umami with this creamy beef gnocchi!- Gluten
- Tarwe
- Selderij
- Weekdieren
- Soja
- Milk (including lactose)
- Soja
- Mosterd
- May contain traces of allergens
There is a new ingredient in your box! Demi-glace is a rich and decadent jus, ideal for adding depth of flavour to stews or sauces – like stock, but with the volume turned up!
Ingredients
200 g
Gnocchi
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
100 g
Beef mince with Italian seasoning
½ piece
Garlic
1 piece
Onion
½ piece
Fennel
25 g
Demi-glace
(Contains: Selderij)
15 g
Oyster sauce
(Contains: Weekdieren, Gluten, Soja, Tarwe)
25 g
Fresco spalmabile - cream cheese
(Contains: Milk (including lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Milk (including lactose))
15 g
Black garlic marinade
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
½ tablespoon
[Reduced salt] soy sauce
25 milliliters
Water for the sauce
¾ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Slice the onion into half-rings.
- Melt a knob of butter in a frying pan over medium heat and fry the onion for 10 - 11 minutes.
- Deglaze with the balsamic vinegar, then stir in the sugar and fry for 1 more minute.
- Add the mince, then increase the heat to medium-high and fry for 3 more minutes, separating the mince as you do so.
- Stir in the water for the sauce, the cream cheese, the demi-glace and the oyster sauce (see Tip).
- Crush or mince the garlic.
- Quarter the fennel and remove the tough core, then chop the fennel into strips.
Health Tip: if you're watching your salt intake, use just half of the demi-glace and the oyster sauce, then add more later as preferred when serving.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the fennel for 6 minutes.
- In the meantime, heat a drizzle of olive oil in another frying pan over medium-high heat.
- Fry the gnocchi for 6 - 8 minutes, leaving it mostly undisturbed so as to allow the gnocchi to turn golden-brown.
- Add the garlic to the fennel and fry for 2 more minutes, then deglaze with the soy sauce.
- Serve the gnocchi on deep plates with everything else on top.
- Grate the Parmigiano Reggiano directly over each portion.
- Drizzle with the black garlic marinade to finish.
