No video available.
Gnocchi with Pulled Pastrami
When I think of gnocchi, I envision the rich, earthy harmony of truffle and mushrooms. Soft potato gnocchi tossed with tender pulled pastrami and a savory mushroom sauce, finished with italian medley and a hint of truffle. This dish brings together comforting, luxurious flavors.
Ingredients:
10 oz baby bella mushrooms sliced
1 onion
2 cloves garlic crushed
Kosher salt
Tuscanini truffle salt
Tuscanini Italian medley
4 oz beef broth
1 Tablespoon corn starch mixed with 2 Tablespoons water
Tuscanini olive oil with garlic
1 lb Naval Pastrami
1 pack tuscanini pearl gnocchi
Cook pastrami for 6-8 hours on a low boiling water
Sauce:
Saute onions with garlic oil till translucent add garlic for an additional 2 minutes. Then add mushrooms and saute for appropriate 10 mins sprinkle with truffle salt and Italian medley. Add broth and bring to a boil reduce to half, add corn starch slurry.
To plate shred the pastrami, prep gnocchi according to packaging instructions, add sauce and mix. Add garnish.
You may vote for one contestant only, so please take your time and review all the entries before making your choice.
Voting is open until July 14, 2025, at 11:59 PM EST.
To vote, click the purple “Vote Now” button on this page and enter your email address. You’ll receive a confirmation code—enter it to complete your vote. If the code doesn’t arrive right away, wait a few minutes and check your spam folder before reaching out.
- Your email address will only be used to verify your vote.
- Any attempts to vote more than once will result in disqualification of those votes.
- If a contestant receives an excessive number of suspicious votes, we reserve the right to investigate and disqualify entries if necessary.
