Albona's Pan-Fried Gnocchi With Sirloin Sauce

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The Gnocchi

2 pounds large russet potatoes

2 cups all-purpose flour

1/2 teaspoon salt

1/8 teaspoon freshly grated nutmeg

2 tablespoons unsalted butter, at room temperature

1 egg, beaten

1 quart vegetable oil

The Sauce

3/4 cup peanut oil

2 pounds beef sirloin, trimmed and cut into 1/2- inch cubes

1 onion, finely diced

1 carrot, peeled and finely diced

1 celery stalk, finely diced

1/8 teaspoon hot red pepper flakes

1/2 cup finely chopped flat- leaf parsley

2 garlic cloves, peeled and minced

Bouquet garni: 2 springs each, fresh oregano, thyme, rosemary, marjoram, bay leaf

1 teaspoon porcini mushroom powder

1 cup dry red wine

1/4 cup tomato sauce

1/2 teaspoon ground cumin

1 quart beef stock

2 tablespoons flour

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