PRE Brands is an amazing premium fresh food startup currently focused on bringing consumers the world’s best tasting beef. I had the fortunate experience to try some of their delicious cuts of beef. Perfect texture, flavorful and I truly felt like I was fine dining in my own home. That means GOOD BEEF folks! Grass fed and grass finished is important to me as many of you know. I also found their price point very reasonable which is nice for the upcoming holidays. Not to mention, Melissa Hartwig of Whole30, selected PRE as the first approved grass-fed beef brand! I get mine on Amazon Fresh! So simple.
With the Thanksgiving holiday around the corner I know you will like this paleo friendly and gluten free approach to a recipe I feel is so spot on. Plus, gnocchi can do no wrong and personally I cannot have every meal be turkey influenced around Thanksgiving. I just cannot do that to my visiting guests, family or my own digestion. Variation is key to a healthy body. This recipe is my chosen option to create over this holiday’s long weekend.
Now here are some facts: Using a modern approach to traditional methods, PRE delivers the best tasting beef without any health, safety, social or environmental compromises. Through its revolutionary Our Taste Standard selection criteria, the Company has mastered the art of bringing consumers the most delicious 100% grass-fed and grass-finished beef in the world, with relentless consistency. As I said, its Whole30s first approved grass-fed beef brand. All PRE® products adhere to the highest quality standards, boasting fewer calories, less fat (some people prefer this), and more Omega-3’s and CLA’s than commodity beef. Doing all this without any added hormones or added antibiotics. Lucky us! We can purchase PRE at Amazon Fresh or a retailer near you.
Here is a terrific recipe contributed by, PRE Brands Culinary Manager, Sarah Russo. Her Paleo take on the classic Gnocchi. Yum! Thanks Sarah.
Sage Beef Ragu with Sweet Potato Gnocchi
- Instant Pot - Chuck Ragu
- 1 PRE Chuck Roasts, salted and cut into 6 cubes.
- 1 tablespoon coconut oil
- ½ bunch sage, chopped
- ½ bunch sage whole
- 1 cloves garlic, minced
- 1 shallot, minced
- 1 yellow onion, sliced
- ½ cup mushroom broth
- 2 cups beef broth
- Sweet Potato Gnocchi
- 1 large sweet potato
- pinch of salt
- 1 cup almond flour
- ½ cup cassava flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 egg white, whisked until frothy
- Place your potato in a medium pot and fill with water until it covered.
- Bring it to a boil with a pinch of salt.
- When it comes to a boil, reduce heat and cover for 15-20 minutes or until it is easily pierced with a fork.
- Turn your instant pot to sauté.
- In the base, heat oil and cook the shallot and onion until soft.
- Add garlic and sage and cook for 1 more minute.
- Turn the pot to ‘Manual’ and set for 45 minutes.
- In the pot, add: chuck, whole sage, mushroom broth and beef broth.
- Cover with lid and leave for the duration of cooking.
- Let release naturally.
- Remove potato from pot and let cool on cutting board.
- Peel off the skin and discard.
- Using a fork or potato masher, smash the potato until it is almost smooth.
- Mash salt, almond flour, cassava flour, and garlic powder into the sweet potato.
- Fold in the egg white.
- If too dry, add water a teaspoon at a time. If too wet, add a bit more cassava flour a sprinkle at a time.
- Form the dough into a disk, wrap it in plastic and let rest in the refrigerator for at least 30 minutes.
- In a large stock pot, pour the contents of instant pot (or crock pot).
- Bring to a boil and reduce to low for simmering and reducing.
- Reduce until almost all the liquid is gone.
- Stir every couple minutes.
- Remove your disk of dough from the fridge and roll out into 4 long snakes about ½ inch in diameter. Using a fork, make indents across the top of the gnocchi snake.
- Cut into 1 inch pieces. Dust with flour and set aside.
- In a large pot of barely boiling water, place ½ the gnocchi in the water.
- Stir initially to prevent from sticking to the bottom.
- Leave to rest in the water.
- When the gnocchi starts to float, remove with slotted spoon and place into the reducing ragu.
- Stir to coat.
- When the ragu liquid has reduced by half, sprinkle with salt and serve hot with the gnocchi.