Pasticada with homemade gnocchi

Preparation steps

• Put the meat in a bowl, pour wine over it, add chopped vegetables and spices to the sourdough. Let it be covered with liquid if you need to add water.
• When marinated with frequent turning for 24 hours, take it out and fry it on all sides to get a crust. Put it in a pan with some vegetables and bake for 1 hour depending on the amount of meat and how much you fried it.
• I put the rest of the vegetables, soup and salsa in an espresso pot to speed up the whole process.
• When the vegetables are cooked and we squeeze the ones from the pan through a strainer (not a stick mixer) we want to get a fine crust.
• The meat is done when it is not bloody in the middle. Cut it into slices and put in the resulting pan.
• The toch seems bright. It darkens when you put the meat and cook for two hours on low heat. Add wine and spices if desired.
• Peel a squash, grate it and squeeze it immediately (potatoes should not be cooled). Add eggs, flour and oil. Mix with a mixer.
• Knead the resulting mixture lightly by hand. The mixture should not be hard. Make small balls and shape them into small rolls on a grater. While you are working, the mixture will stick to your hands, lubricate your hands with oil, not flour, because by adding flour the gnocchi become hard. This way they will be soft and will melt in your mouth.
• Add the gnocchi to a boiled pot of salt water. When they come to the surface, take them out into a strainer.
• Gently mix them with oil to keep them from sticking. They don't have to be identical, that's the charm of our local cuisine. The main thing is that they are delicious! In delight! : D