Yam gnocchi with ropa vieja: an Italian and Cuban fusion

Cooking the meat

1. Place the beef flank in a large pot with the quartered onion, 2 bay leaves, 1 tsp salt, and about 2 l cold water to cover it by 3 or 4 fingers. Bring to a boil over medium-high heat and skim off any foam that rises.
2. Reduce heat to minimum, cover leaving a small gap, and cook between 2 h and 2 h 30, until the meat shreds easily with a fork. If the water reduces too much, add a little hot water. While it cooks, proceed with the yam in the final section.

Cooking the yam

3. About 45 minutes before the meat finishes, peel the yam (with gloves if it irritates your skin), cut into 4-5 cm pieces, and weigh 800 g. Place in a bowl with cold water as you cut to prevent darkening.
4. Drain the yam, place in another pot, cover with cold water, and add 1 tsp salt. Boil over medium heat 20-25 minutes, until the tip of a knife enters without resistance.
5. Drain it very well. Return to the hot pot and stir for 1-2 minutes over minimum heat to dry it out. Then spread on a tray and let it release steam for about 10 minutes.

Ropa vieja

6. Remove the meat from the pot. Strain the broth and reserve 250 ml (save the rest for another use). When cool enough to handle, shred into fine strands with two forks or your fingers, removing any skin.

   

7. In a wide skillet, heat 3 tbsp oil over medium heat. Sauté the onion and bell pepper strips 6-7 minutes, until soft. Add the garlic and stir for 1 more minute, without burning.
8. Add the dry wine and cook 2 minutes to begin reducing. Incorporate the crushed tomato, cumin, oregano, pepper, and ½ tsp salt, and cook 5 minutes.
9. Add the shredded meat and 150 ml of the reserved broth. Cook over gentle heat 15-20 minutes, stirring occasionally, until the sauce thickens and clings to the strands. If it dries out, add broth little by little, up to 100 ml more. Adjust salt, cover, and keep warm over minimum heat.

Dough and shaping of the gnocchi

10. Bring a wide pot with 4 l water and 1 tbsp salt to a boil. While heating, pass the still-warm yam through a potato ricer or mash it very finely until no lumps remain. Spread the puree on the table and let it cool for about 5 minutes.
11. Make a well in the center and add ½ tsp salt and the egg yolk. Mix with a scraper. Incorporate the 180 g flour in three additions, mixing until you have a soft dough that barely sticks. Knead only just enough, less than one minute.
12. Divide the dough into 6 portions. With one, form a rope, cut 2 or 3 pieces, and test them in gently boiling water. If they fall apart, add 10-15 g flour to the dough, knead minimally, and test again, without exceeding 40 g adjustment. If they hold their shape, continue.
13. Dust the table and roll each portion into a rope about 2 cm thick. Cut into 2 cm pieces and, if desired, pass them over the back of a fork to create ridges. Place on a floured tray, without piling them up.

    

Cooking and serving

14. Cook the gnocchi in 3 batches, with water at a gentle boil. When they rise to the surface, let them sit 1-2 minutes more and open one: the center must be cooked, with no raw flour taste. Remove with a slotted spoon and drain well.
15. Distribute the gnocchi in shallow bowls. Place the ropa vieja on top or to the side with a moderate amount of its sauce, so it accompanies without covering them. Serve immediately.