Spinach Gnocchi With Petit Fillet Of Beef

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1 lb	454g / 16oz	Fresh spinach - cleaned, steamed and chopped
2 tablespoons	30ml	Shallots - minced
2 teaspoons	10ml	Garlic - minced
		Salt and pepper
3/4 cup	109g / 3.8oz	Fresh ricotta cheese
2/3 cup	41g / 1.4oz	Flour
2		Egg yolks
1 cup	146g / 5.1oz	Asiago cheese - grated
4		Beef fillets petit - 6-ounce
		Emeril's Essence Seasoning
6		Fried spinach leaves
1 tablespoon	15ml	Chopped chives

Recipe Instructions

Preheat the grill.

Bring a pot of salted water up to a boil.

In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, add the spinach. Saute the spinach for 2 to 3 minutes, or until the spinach has wilted. Add the shallots and garlic. Saute for 1 minute. Season with salt and pepper.

Remove from the heat and turn into a bowl, allow to cool. Stir in the ricotta and flour and mix until incorporated. Add the yolks and grated cheese. Season with salt and pepper. Turn the dough out onto a floured surface.

Divide the dough into 2 pieces. Roll each piece out into a log 1-inch thick. Cut the dough into 1-inch pieces. Shape the dough using a gnocchi fork. Drop the gnocchi, a few at a time, in the boiling water. Cook the gnocchi for about 3 minutes. The gnocchi will float start to float in the last minute of cooking. Remove from the water and drain well. Repeat the process, once the water has come back up to a boil.

Season the fillet with the remaining olive oil and Essence. Place on the grill. Cook for 3 to 4 minutes on each side for medium-rare.

From Essence of Emeril Show # 2397

Source:
Emeril Lagasse

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