This beautiful Yom Tov appetizer, with hot roasted gnocchi, shredded beef, and the bright flavor of this Garlic Parsley Mayo can mostly be prepared ahead. Plate and serve!
Over the years Devorah, my oldest sister-in-law, has shared so many gems of recipes. Honestly, it’s pretty much as if she has worked for free for me over the years! With a house of picky eaters, she cooks the kind of food that all children (and adults) love.
Some of our family favorites are originally hers. That includes the Tomato Soup with Dumplings, the Tomato Cream Sauce Pasta, these Water Challah Rolls, and this elegant appetizer that’s a favorite, the Skirt Steak Mango Salad. For Pesach, we always prepare and enjoy this version of Cream of Chicken Soup.
At her last wedding that we attended, this appetizer was served–and everyone polished it off. Now while many weddings have great food, it has been a while since I’ve seen everyone really enjoying an appetizer. So, I snapped a photo and thought to myself, “This would make a great appetizer for Yom Tov.”
Fast forward to this summer. I sent Devorah the photo I snapped and wrote, “We all enjoyed this at the wedding. I’m trying to remember, what was the sauce? I want to recreate it for BCP.’’ While this Restaurant-Style Gnocchini with Short Rib Ragout has been a long time favorite on BCP, this new version I tried was completely different. Unlike that version, I knew it would be great with any pulled beef. Plus, it felt light and fresh. I knew you would all enjoy it too!
And Devorah responded, “It was a garlic mayo with lots of parsley in it. I was the one who told the caterer what I wanted to serve.’’
Of course, I should have guessed. It was Devorah’s recipe on the plate all along.
She added, “It was so successful. The caterer told me he received many requests for it.’’
Pause for a minute. For all of you that are true Dinner Done fans (I hope it’s most of you!) you might recall that we have a dairy No-Pot Gnocchi on page 178 of Dinner Done 2 cookbook. Instead of boiling gnocchi the traditional way, we roasted store-bought gnocchi and topped it with parmesan cheese before serving. It’s really good and you should try it if you haven’t.
This recipe uses the exact same method! It’s so practical. Since the Garlic Parsley Sauce and the Shredded Beef you’ll use in this dish can both be easily made ahead, all that’s left to do is roast the gnocchi and you’re ready to serve a fresh, vibrant and filling appetizer.
Add the prepared gnocchi with cherry tomatoes to a baking sheet. Add the oil.
Then season with salt and pepper and toss to coat evenly.
For the shredded beef, you can shred any leftover roast you have, or use our Shredded Beef recipe in Dinner Done 2. Once the shredded beef is warmed up, you’re already ready to plate this!
When ready to serve, top gnocchi with shredded beef. Garnish with some crispy onions, Garlic Parsley Sauce, and some fresh parsley.
Enjoy!
Prep ahead: Shredded beef can be prepared and frozen. Simply thaw and rewarm.
Gnocchi can be roasted and refrigerated until ready to serve. The sauce can be made up to one week ahead (use this piping bag hack when storing it).
Gnocchi with Shredded Beef
Ingredients
- 1 16 oz package gnocchi
- 1 cup grape tomatoes
- ¼ cup oil
- 1 tsp salt
- pinch black pepper
Garlic Parsley:
- ¾ cup mayonnaise
- 1 garlic clove
- 1 tbsp lemon juice
- 1 tsp yellow mustard
- ½ tsp kosher salt
- ¼ tsp coarse black pepper
- 1 handful parsley about ¼ cup packed
For Serving:
- 1-1 ½ cups prepared Shredded Beef
- crispy onions
- fresh parsley leaves for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Add gnocchi and tomatoes to the prepared baking sheet. Drizzle with oil, salt, and pepper. Toss to combine evenly. Bake for 30 minutes, until gnocchi is golden and crisp at the edges.
- Prepare the Garlic Parsley Mayo. Add all ingredients to a jar or container. Blend all together using an immersion blender. Refrigerate until ready to serve.
- To plate the dish, place gnocchi with tomatoes in the center of an appetizer plate. Top with shredded beef. Sprinkle on the crispy onions. Dollop garlic parsley mayo and some fresh parsley leaves and serve.
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