After weeks of wailing about the weather and devouring salads for breakfast, lunch, and dinner (and yes, I do mean breakfast), I craved meat.
I recently hit upon what I consider to be summer-meat-ingeniousness: thin slices of beef, veal, or pork, wrapped around some veg, cooked for a mere ten minutes in a sauce of tomatoes plus broth, with a handful of fresh gnocchi cooking along in the same pan.
Complete dinner, twenty minutes tops, no oven, and one pan.
I am in roulade love.
For last week's version (with much prettier pictures), check out Veal Roulade with Herbed Eggplant & Peppers.
Continue to Recipe...
Recipe: Beef - Green Bean Roulade with Gnocchi
Eat with Chianti Classico
Time 20 mins
9 oz (260g) thinly sliced beef/veal
a few big handfuls of green beans, ends trimmed
1 can stewed tomatoes
1 cup beef broth
1 tsp dried thyme
1/2 tsp dried oregano
half a package of fresh gnocchi (from the refrigerator section)
1) Salt pepper the meat, stick the beans in the middle, and roll up. In a pan on med-high (with a bit of olive oil), brown meat for a minute on all sides.
2) Pour in the tomatoes and broth. Add thyme, oregano, and gnocchi. Bring to low boil, and let cook no more than ten minutes.