Matzo gnocchi with beef brisket ragout

Ingredients:

Beef brisket stew

• 1 kg kosher beef brisket, fat cap trimmed
• 2 tbsp. l. olive oil
• 2 medium onions, finely chopped (about 3 cups)
• 2 carrots, finely chopped (about 1 cup)
• 2 stalks celery, finely chopped (about 1/2 cup)
• 6 cloves garlic, finely chopped
• 1 tbsp chopped fresh thyme leaves
• 1 tbsp chopped fresh rosemary leaves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cans of 800g canned crushed tomatoes
• 2 cups lightly salted chicken or beef broth
• 2 bay leaves

Gnocchi

• 1.3 kg Russet-Burbank potatoes, thoroughly washed
• 2.5 cups matzo meal
• 3 large eggs, lightly beaten
• 1 tbsp chopped fresh parsley leaves

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 160°C.
2. Beef brisket stew:
   
   In a large Dutch oven or oven-safe saucepan with a lid, heat the olive oil over medium heat until very hot. Add the meat, fat side down, and cook until browned, about 8 minutes. Carefully flip the meat with tongs and cook the other side for 6-8 minutes. Transfer to a rimmed baking sheet.
3. Add the onion, carrot, and celery to the pan and stir, scraping up any browned bits. Cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the garlic, thyme, and rosemary and cook, stirring frequently, until fragrant, about 2 minutes. Add the tomato paste and cook, stirring frequently to prevent burning, until the tomato paste is deep red and slightly sticky, about 2 minutes. Add the wine and cook, stirring frequently, until it has almost completely evaporated, about 2 minutes. Add the pureed tomatoes, broth, and bay leaf, and season generously with pepper.
4. Place the brisket, fat side down, in the sauce; add any juices that have escaped from the meat. Bring the sauce to a boil, cover the pan, and immediately place in the oven. Simmer until the sauce thickens and the brisket is very tender, 2-3 hours.
5. Discard the bay leaf. Transfer the brisket to a rimmed baking sheet. Shred the brisket with two forks. Return the meat to the sauce. Taste and add salt and pepper if needed. The sauce can be made up to 2 days in advance.
6. Gnocchi:
   
   Place the potatoes in a large saucepan and cover with water to a depth of 2 cm. Season with salt. Bring to a boil, reduce heat, and simmer until the potatoes are tender when pierced with a fork or knife, about 25 minutes. Drain the potatoes and set them aside to cool slightly and handle.
7. Peel the potatoes and cut into large chunks. Press the chunks through a potato masher (see Note) onto a clean work surface. Sprinkle the potatoes with 2 teaspoons of salt and let them cool completely.
   
   
   To ensure smooth, airy mashed potatoes rather than sticky ones, use a potato masher. This will ensure the mashed potatoes blend well with the other ingredients, resulting in tender gnocchi.
8. While the potatoes are cooling, grind the matzo meal in a spice grinder or blender (it should have a texture similar to wheat flour). Line a baking sheet with parchment paper.
9. Sprinkle the cooled potatoes with 2 tablespoons of matzo meal. Pour the eggs into the flour and begin kneading the dough with a fork. Once the mixture begins to stick together, begin kneading gently with your hands until the ingredients are fully incorporated, about 2 minutes. Form the dough into a smooth ball and let it rest for about 15 minutes.
10. Lightly dust your work surface with a little of the remaining matzo meal. Divide the dough into 8 equal pieces. Working with one piece at a time, roll the dough into a 12-inch-long rope. Using a knife or scraper, cut the rope into 1/2-inch-thick pieces; place the sliced ​​gnocchi on the prepared baking sheet. Repeat with the remaining dough. The gnocchi can be made up to 2 days ahead of time; wrap the baking sheet in plastic wrap and refrigerate.
11. Bring a large pot of water to a boil and add salt. Add about a third of the gnocchi at a time and cook until they float to the surface and the water returns to a boil, about 2 minutes. Using a slotted spoon, transfer the gnocchi to a platter or individual serving bowls. Stir in the ragù, sprinkle with parsley, and serve immediately.