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  • Gnocchi Con Bistecca
  • Certified Angus tenderloin, banana peppers, caramelized shallots, stone ground mustard & horseradish cream

  • Makes 4 servings
  • 1 ounce extra virgin olive oil
  • Salt & pepper
  • 20 ounces Certified Angus beef tenderloin, cubed
  • 4 Tablespoons unsalted butter
  • 2 cups heavy cream
  • 2 Tablespoons prepared horseradish
  • ½ cup banana peppers
  • ¼ cup caramelized shallots
  • Salt & pepper
  • 2 teaspoon chopped herbs (½ basil & ½ parsley)
  • ¼ teaspoon fresh thyme
  • ½ cup grated parmesan cheese
  • 1 recipe potato gnocchi (see below)
  • 2 Tablespoons veal glace
  • 2 teaspoons whole grain mustard
  • In a sauté pan, combine shallots, banana peppers, butter and herbs. Cook until butter is melted and add cream and horseradish. Bring to a simmer and add parmesan cheese. Let simmer for a few minutes. Meanwhile heat the extra virgin olive oil in another pan, season the beef with salt and pepper. Sear the beef and cook to desired temperature. Next add the beef to the cream. Toss with gnocchi and place into serving bowls.
  • Combine the demi glace and whole grain mustard in a sauté pan. Once hot, drizzle over the gnocchi..
  • Serve immediately and enjoy!

  • Potato Gnocchi
  • makes 4 servings
  • 1 potato, diced & peeled
  • 1 egg, beaten
  • Salt & pepper
  • 1 ½ - 2 cups pasta flour
  • 1 Tablespoon oil
  • Boil potato until tender. Drain very well and run through a ricer. In a mixer, equipped with a dough hook, combine potato, egg, salt and pepper, oil and ½ of the flour.
  • Mix on medium speed until dough starts to form. Add flour, as needed, until dough ball is formed. Allow dough to rest for 30 minutes.
  • Roll into a ½ inch thick square. Cut into ¾ inch cubes. Roll each cube over a gnocchi board.
  • To cook gnocchi, drop into a pot of boiling salted water until they float.

  • Submitted By
  • Joshua Moore
  • Managing Partner
  • Executive Chef/ Pastry Chef
  • Volare Ristorante



Volare Italian Ristorante
2300 Frankfort Avenue • Louisville, KY 40206
502.894.4446
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