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1
In a pot or as in my case in the pressure cooker, we put the olive oil and saute the onions for five minutes in medium heat.
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2
Add the mushrooms and saute for couple of minutes.
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3
Add the beef and continue to saute the meat.
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4
Pour the wine and when it loses half its volume add all the rest of the ingredients.
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5
Close the pressure cooker and cook according to the manufacturer's instructions for 1 1/2 hours.
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6
If you cook in a plain pot, you have to slowly cook for about 2 1/2 to 3 hours. If the sauce is runny, just thicken it with corn flour dissolved in water.
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7
For the Gnocchi
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8
In a pot pour the pumpkin puree in medium heat and let it absorb all its liquids.
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9
Remove from fire and add the margarine, the cheese, the egg yolk and nutmeg and whisk until everything is incorporated.
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10
Start throwing the flour cup by cup. It must form a dough. It took me 4 cups of flour to achieve the right consistency of dough but yours may take more or less.
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11
Take a piece and knead to a thick string and cut with a knife pieces 3 cm long.
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12
With a fork make the well known lines of gnocchi and put them in a pot with salted boiling water.
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13
When they emerge in the surface they are ready.
