Involtini all’Enotec’Antica with Gnocchi

Name: Involtini all’Enotec’Antica with Gnocchi
Yield: 4 servings
Ingredients: 1 1/4 pounds ground sirloin; 2 handfuls of grated cheese, such as Parmigiano-Reggiano or Romano cheese, plus more for sprinkling; A handful of fresh flat-leaf parsley, chopped; 10 fresh basil leaves, shredded or torn; 3 garlic cloves, chopped; 1 egg, beaten; A couple of handfuls of Italian-style bread crumbs; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling; 1 tablespoon unsalted butter, cut into pieces; 3 tablespoons all-purpose flour; 1/2 cup dry red wine (eyeball it); 2 cups beef stock or broth; 1 cup tomato sauce; 1 head of radicchio, leaves separated; 1 pound frozen gnocchi (potato dumplings)

December 9, 2011

I had these mini versions of stuffed cabbage, meatballs in radicchio, in Rome, near the Spanish Steps at Enotec’Antica (Ancient Wine Bar), which is a real haunt of mine when in the city. This is a total guess at their recipe, but it’s really tasty—try it, soon! It’s closer to you tonight than Rome is, I bet!

Recipe notes

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