Recipe

Make Beef

1. Preheat oven to 300°F. In medium Dutch oven, heat vegetable oil. Season beef with salt and pepper on both sides. Sear all sides. Take out and set aside.
2. In same pot with leftover fat and oil, add onions, garlic and carrots, and cook until semi-soft.
3. Add wine, beef stock, bay leaves, rosemary, oregano, basil, thyme, figs, peppercorns and tomato paste. Bring to a boil and place beef back into Dutch oven.
4. Cover with lid and place pan in centre of preheated oven. Braise for 3 to 4 hours, until beef is very tender. Take beef out of liquid and shred while it’s still warm and set aside. Strain liquid and save for sauce.

Make Gnocchi

1. Preheat oven to 350°F. Wash and poke potatoes with fork, then bake for 1 hour, until centres are soft. Set aside to cool.
2. Once cooled, cut potatoes in half and scrape out insides. Using ricer or cheese grater, press potatoes onto clean counter.
3. Beat egg yolks and pour over potatoes. Sprinkle flour, salt and pepper over egg. Using hands, mix together until just combined.
4. Dust a little flour onto hands and work surface. Gently knead dough until flour is incorporated and it becomes smooth and soft. Don’t over knead.
5. Roll dough into log and divide into 4 pieces. Roll each piece into thin strips and cut strips into 1″ pieces. Roll gnocchi over floured fork or gnocchi board until you’ve made 65 to 75 gnocchi.
6. Bring large pot of water with 1 tbsp of salt and 2 tbsp of olive oil to a boil. Add gnocchi to pot in 3 to 4 batches, making sure not to overcrowd. Cook each batch of gnocchi until it floats. Scoop out with slotted spoon. Set aside.

Make Sauce

1. In large saucepan, melt olive oil and butter over medium-high heat. Add shallots and sauté for 5 minutes, using wooden spoon and making sure not to burn.
2. Add garlic and sauté for 2 more minutes. Add sliced mushrooms and cook until soft, about 8 to 10 minutes.
3. Deglaze pan with red wine and reduce liquid by half, then pour in reserved braising liquid and reduce by about a quarter. Add heavy cream and bring to a light simmer. Continue to simmer and stir for about 5 minutes to thicken sauce. Stir in grape tomatoes, then add salt and pepper, to taste. While sauce is simmering, stir in cold butter until well blended.
4. Add shredded beef to simmering sauce until heated, then toss in gnocchi. Spoon into serving dishes and garnish with shaved Parmesan and chives. Enjoy!