A very quick, very tasty, go to meal. This makes enough to be three really nice sized bowls - or 4 smaller ones if you wanted to serve it with a salad. It also makes for a great leftovers lunch.
- 1 tablespoons olive oil
- 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
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 olive oil 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.