Steak tagliata with swede gnocchi

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

Juicy rare sirloin steak sliced tagliata-style, served with peppery rocket and Parmesan, alongside golden rosemary-fried swede gnocchi, finished with garlic butter and fresh tomato for a rich yet vibrant Italian-inspired dish.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the steak tagliata

For the gnocchi

Method

  1. Heat a frying pan until hot on a medium heat.

  2. Add the oil and once hot season the steak well and cook rare, this will take 2–3 minutes on each side, depending on the thickness of the steak. Rest for at least 5-10 minutes before slicing.

  3. Rest for at least 5–10 minutes before slicing.

  4. Mix the rocket and Parmesan in a bowl and dress with the oil and lemon juice.

  5. Place the rocket mixture on a serving platter and top with the steak slices.

  6. To make the gnocchi, blend the swede with the olive oil till smooth, in a bowl and mix with the potato and the egg yolk. Mix in the flour till smooth, using a wooden spoon.

  7. Dust the work surface with flour.

  8. Roll into a thin sausage around 1cm-1 ½ cm, by hand and chop into 2cm/1in pieces.

  9. Heat a large saucepan with boiling, salted water. Place the gnocchi into boiling salted water for a few minutes till they bob to the surface. Remove, drain and set aside on a baking tray.

  10. Heat some butter and oil in a pan and sauté the gnocchi for around 2–3 minutes or until golden brown, in this with a smashed garlic clove and a stick of rosemary, serve with the steak and dressed rocket, garnish with the sliced tomatoes and parmesan shards.

  11. Serve the gnocchi with the steak tagliata.