Living in the south one staple is cooking comfort food. Meat and potatoes are a must but sometimes the things you cook get a little repetitive. This is a recipe that sticks to that meat and potatoes theme but with a little twist.
S.O.S. has many names like Shit on Shingles or Meat Gravy. People typically just put it on toast or add it on top of their mashed potatoes. I decided to add some homemade Gnocchi to it giving it more of a gravy and dumplings feel. You have probably seen gnocchi in your grocery store or on fancy cooking shows and think its one of those impossible things to make at home. You would be wrong. This is what I will make if I don’t quite have enough potatoes to make mashed potatoes and need to stretch them out. So lets get into it.
S.O.S. with Gnocchi
Ingredients
S.O.S.
- 1 lb ground meat I used venison
- 1/2 cup chopped onion
- 4 tbsp unsalted butter
- 4 tbsp flour
- 2 cups beef broth
- 1 cup whole milk
- 2 tbsp worcestershire sauce
- garlic powder season to taste
- Italian seasoning season to taste
- salt and pepper season to taste
Gnocchi
- 3-4 potatoes
- 1 cup flour extra on side for dusting
- 1 egg
Instructions
How to cook S.O.S.
- Add gound meat and onions to a pan and cook all the way through. (add a splash of oil if needed.)
- Add butter and let it melt. Then add flour stir till completely mixed with meat. Let the flour cook off for a few minutes.
- Add beef broth, whole milk, and worcestershire sauce and stir. Bring this to a boil then lower to a simmer till it is at its desired consistency. Stirring occasionally.
- add garlic powder, italian seasoning, salt and pepper to taste.
How to cook Gnocchi
- Boil potatoes to fork tender. I usually cut them up so they cook faster.
- When done boiling drain water and mash potatoes. If you have a potato ricer that would be best but just a normal masher is good to. Let your mashed potatoes cool to room temperature.
- place of a flat surface and create a well. crack your egg into well and whisk egg while slowly incorporating surrounding potato.
- When potato and egg are completely combined add flour. Kneed till it is a workable dough. Much like a pasta dough. You may need more or less flour depending on amount of potatoes used and for dusting your dough and surface.
- After kneeding roll your dough into snake like form. No bigger than 1 inch thick. Then cut them about 1 inch wide.
- add gnocchi to boiling salted water. You will know they are cooked when they float to the top. This wont take very long.
- Lastly, put some oil in a pan and sear till slightly browned. Then add to your S.O.S. and mix! You don't have to sear but I think it firms the gnocchi up a little more.