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Meat, European

Pašticada with gnocchi

Pašticada is a Dalmatian beef dish braised in red wine with prunes, served with gnocchi, for 4 people. It takes about 3 hours and 20 minutes in total, including 2.5 hours of slow simmering, at a medium difficulty level and a budget of €4.00 per person. The key to success is a long marinade and a very gentle simmer that make the beef tender.

Tonight it's a big Dalmatian celebration with pašticada, beef braised in red wine with prunes, served with gnocchi.

Pašticada with gnocchi
Total time
3 h 20
Difficulty
Medium
Cost per person
€4.00
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Pašticada pairs the sweet tang of prunes with the deep flavor of red wine and bacon studded right into the meat. The beef simmers so long over low heat that it ends up falling apart under a fork, and the reduced sauce coats the gnocchi like velvet. It's a dish that takes time but very little hands on technique.

This is a Sunday recipe, or one for a day with no time pressure, not a quick weeknight dinner. Marinate the beef the night before for even more tender meat, then let the pot simmer while you go about your day. It's the kind of dish that impresses guests without keeping you stuck at the stove.

The ingredients

4 people

Butcher

  • Beef for braising (shank or rump) 900 g
  • Bacon lardons 100 g

Pantry

  • Red wineoften in the pantry 50 cl
  • Prunes 10
  • Clovesoften in the pantry 4
  • Nutmegoften in the pantry 1 pinch
  • Tomato pasteoften in the pantry 2 tbsp
  • Gnocchi 600 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Celery stalks 2
  • Onions 2

Allergens Gluten, Celery

The step by step recipe

  1. Stud the beef with bacon and cloves. Let it marinate in the red wine for a few hours, or overnight. 30 min

    The longer the marinade, the more tender the meat.

  2. Drain the meat, brown it in a Dutch oven with the oil, then set it aside.

    Pat the meat dry first, it will sear better.

  3. Sauté the chopped onions, carrots, and celery, then add the tomato paste, the meat, and the marinade.

    Let the wine reduce a little before covering the pot.

  4. Add the prunes and nutmeg, cover, and let it simmer over very low heat. 2 h 30

    Turn the meat occasionally.

  5. Cook the gnocchi in boiling salted water, blend the sauce a little, and serve the sliced beef with the gnocchi.

    The gnocchi are done when they float to the surface.

Our tips to get it right

  • Pick a well marbled cut like beef shank, it holds up better to long cooking without drying out.
  • Blend only part of the sauce so you keep some texture from the softened vegetables.
  • If the sauce is still too thin at the end, remove the lid for the last fifteen minutes to let it reduce.

The variations

  • Swap the red wine for a dry white wine for a lighter color and less acidity.
  • For a meatless version, use mushrooms and extra carrots simmered in the same wine sauce.
  • For kids, serve the shredded beef with plain gnocchi, skip the whole prunes, and blend the sauce completely smooth.

What to serve it with

  • A glass of Dalmatian red wine
  • A sharply dressed green salad
  • Fresh bread for the sauce

Storage

Pašticada keeps for 3 days in the fridge in a sealed container, and the flavor often improves the next day. It freezes well, without the gnocchi, for up to 2 months. Reheat it gently in a pot, adding a little water if the sauce has thickened too much.

Questions about this dish

Can you make pašticada ahead of time?

Yes, it's actually recommended. Make the beef a day or two ahead, it tastes even better once reheated.

Can you replace the prunes with another dried fruit?

Dried figs work well and bring a similar sweetness. Avoid anything too tart, it would throw off the balance of the sauce.

Why stud the meat with bacon and cloves?

This technique lets the fat and spice work their way into the center of the cut as it cooks. The beef stays moist even after hours of slow simmering.

Can you make pašticada in a pressure cooker to save time?

Yes, you can cut the simmering time to about 45 minutes under pressure. The texture will be slightly less melting than with the traditional slow cooking.

How long does it take to make a pašticada with gnocchi?

Count 3 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pašticada with gnocchi?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pašticada with gnocchi cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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