Mediterranean Beef Roulades with Gnocchi

Peel the potatoes, rinse and cook for 25-30 minutes in boiling salted water. Peel the shallot and garlic and chop finely. Rinse the meat, pat dry, spread on a countertop, pound flat and season with salt and pepper. Drain the tomatoes and the mozzarella and cut the mozzarella into slices. Rinse the thyme, shake dry and strip the leaves from half.

Spread the tomato and mozzarella on the meat slices, top with the thyme leaves, roll up and secure with roulade pins or kitchen twine. Heat the oil in a pan and sear the rolls on all sides. Add the shallot, garlic and tomato paste, sauté briefly and deglaze with the wine. Pour in the stock, season with salt and pepper and simmer for about 30 minutes over medium heat. Meanwhile drain the potatoes, let evaporate, press through a potato ricer and let cool.

For the gnocchi, mix the egg with the flour and the cooled potato mixture and season with salt, pepper and nutmeg. Divide the potato dough into 3 portions and shape into rolls 2 cm (approximately 1 inch) diameter. Cut into 1 cm (approximately 1/2 inch) width separate pieces, press lightly with a fork and cook in boiling salted water until done, 8-10 minutes. Meanwhile remove the kitchen twine or roulade pins and cut rolls into slices.