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Gnocchi with Short Rib Ragù

Gnocchi with Short Rib Ragù

If you like pasta, try making gnocchi. These little pillows of perfection are easy to make and are a nice alternative to pasta. The beef short rib ragu is also easy to make and goes great with gnocchi. Give this a try.
4 from 2 votes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 466 kcal

Equipment

  • Potato ricer
  • Gnocchi board

Ingredients
  

Short Rib Ragù

  • 2.5 lbs beef short ribs
  • 2 tbs canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 bay leaf
  • 2 sprigs rosemary fresh
  • 4 sprigs thyme fresh
  • 2 sprigs parsley flat leaf
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • 1 yellow onion diced
  • 1 shallot diced
  • 1 tbs all-purpose flour
  • 2 tbs tomato paste
  • ¾ cup port wine
  • 1 ¾ cup red wine like cabernet sauvignon
  • 5 cloves garlic peeled and smashed
  • 1 tbs pecorino romano shaved

Gnocchi

  • 3 russet potatoes large
  • 1 tbs canola oil
  • ½ teaspoon kosher salt
  • 3 egg yolks
  • ¾ cup all-purpose flour plus more for dusting

Instructions
 

  • Add oil to a 5 qt Dutch oven over medium heat. Season the short ribs with salt and pepper and add them to the Dutch oven. Cook until browned on all sides, about 10-12 minutes. Removed the ribs and set aside. Remove and discard all but 1 tbs of the rendered fat in the Dutch oven.
  • Add the carrots, celery, onion and shallots and cook until softened, about 10 minutes.
  • Add the garlic, flour and tomato paste. Stir to combine. Add the port and scrape up all of the brown bits on the bottom. Add the red wine and simmer until the liquid has reduced by half, about 10 minutes.
  • Assemble the herbs in a cheesecloth bag. Add the bag and the beef stock. Stir to combine.
  • Add the ribs back to the dutch oven. Add enough water to raise the liquid to near the top of the ribs. Cover and bake at 325°F for three hours.
  • Rub the potatoes with a little canola oil and season with kosher salt. Bake the potatoes at 350°F for one hour.
  • Remove the potatoes from the oven. When cool enough to handle, peel the potatoes and discard the peels. Run the potatoes through a ricer or thoroughly mashed using a potato masher.
  • Stir in egg yolks. Stir in the flour. Transfer the mixture to a floured cutting board and kneed. Periodically sprinkle the mixture with additional flour as needed. The dough has enough flour when it is no longer sticky.
  • Cut the dough into four pieces. Roll each piece into a log ½" in diameter. Cut the logs into 1" pieces and transfer the pieces to a well-floured baking sheet.
  • Gently roll each piece of dough diagonally across a gnocchi board. Return the gnocchi to the floured baking sheet.
  • Remove the ribs. When cool enough to handle, cut the meat off the ribs and remove any remaining fat. Remove any fat floating in the Dutch oven. Chop the meat and return it to the Dutch oven. Simmer for 20 - 30 minutes.
  • Add 2 tbs of kosher salt to a large pot of water and bring to a boil. Gently drop the gnocchi into the boiling water and cook until they float, about 2 - 3 minutes. Remove the gnocchi and plate. Top with ragu and shaved pecorino romano and serve.

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
 
 

Nutrition

Serving: 8ozCalories: 466kcalCarbohydrates: 35gProtein: 25gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 135mgSodium: 583mgPotassium: 1009mgFiber: 3gSugar: 5gVitamin A: 4099IUVitamin C: 10mgCalcium: 68mgIron: 4mg
Keyword gnocchi, short rib ragu
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