DRIED PULSES WEEK: Homemade yellow split peas gnocchi with ground meat ragoût

Lets finish this "dried pulses week" with a really delicious and more meaty recipe so to please those who no matter what,can't live without any meat for too long...:-)) It is true that homemade gnocchi demand some of our time but they are worth it and this version with the yellow split peas (the Greek Fava) gives you the chance not only to put some pulses in your life but also to try out something different than the classic gnocchi. The rich ragoût sauce really compliments the recipe and the two together are perfect!

Slightly adapted from a recipe of Kostas Tsigas,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):

For the gnocchi:

2 medium potatoes, skin on

250 gr. of yellow split peas

1 yellow onion, grated

2 tbsp of extra virgin olive oil

1 egg

1/8 tsp of ground nutmeg

1 ½ tea-cup of all-purpose flour

2 tbsp of single cream
salt
pepper

For the ragoût sauce:

500 gr. of ground beef

½ tea-cup of olive oil

2 tea-cups of finely chopped yellow onions

50 gr. of finely chopped streaky bacon

4 cloves of garlic, finely chopped

1 Lt of meat stock
1 glass of red dry wine

100 gr. of white mushrooms, finely chopped

2 fresh sage leaves

2 tbsp of tomato paste

1 tin of tomatoes concassé (and its juices)
1 tsp of granulated sugar
Greek Kefalotyri cheese, grated to serve (or parmesan or pecorino)

Method:

In a deep frying pan warm the oil on medium-high heat and sauté the onions along with the bacon, the mushrooms and the garlic for about 10 minutes, stirring with a wooden spoon until they are well coloured. Add the ground beef and sauté for another 5 minutes or until the meat changes colour.

Pour over with the wine and when the alcohol is evaporated, add the meat stock, the tinned tomatoes with the juices, the tomato paste, the sugar and the sage. Stir thoroughly, season with salt and pepper, turn the heat down to medium-low and simmer for about 90 minutes. If necessary, add some more stock while cooking. In the end of the cooking , the consistency of the sauce should not be too thin or too thick.

In the meantime prepare the gnocchi. Boil the yellow split peas along with the onion on medium heat for 35 minutes or until it is quite mushy. Generously season with salt and pepper.

Boil the potatoes in cold water for about 25 minutes or until they are really tender. Peel the potatoes and thoroughly mash them.

Transfer the mashed potatoes and the mushy yellow split peas in a large bowl. Add the rest of the ingredients, except the flour, and mix well.

Then, gradually, add the flour while kneading with your hands until you end up with a firm dough. Divide the dough into 6 equal parts and form each one into a cylinder of 3-4 cm diam.

Then slice each cylinder into pieces of 2 cm and transfer on a piece of baking paper dusted with a bit of flour so they won't stick.

Boil the gnocchi in salted water on medium heat. As soon as they rise to the surface they are ready.

Serve immediately while they are still hot, pouring over with a generous portion of the ragoût sauce and sprinkle with grated cheese.