Recipe courtesy of Highland Kitchen
Recipe courtesy of Highland Kitchen
Short Rib Gnocchi
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- Level: Intermediate
- Total: 3 hr 50 min (includes cooling time)
- Active: 1 hr 25 min
- Yield: 4 servings
- Level: Intermediate
- Total: 3 hr 50 min (includes cooling time)
- Active: 1 hr 25 min
- Yield: 4 servings
Ingredients
Short Ribs:
Gnocchi:
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Directions
- For the short ribs: Preheat the oven to 350 degrees F.
- Sprinkle the short ribs with salt and pepper. Heat the olive oil in a braising pan or Dutch oven over high heat. Sear off the short ribs on both sides until brown. Remove and set aside.
- Add the carrots, celery, onions and garlic to the pan. Turn down the heat to medium and cook for 10 minutes. Put the short ribs back in and add the stock, tomatoes and their juice, wine, rosemary and thyme. Bring to a simmer over high heat, then cover and put in the oven. Cook until the meat is very tender, about 2 hours.
- Remove the short ribs from the pan and set aside to cool. Let the braising liquid cool a bit, then skim any excess fat off the top. Pick the short rib meat off the bones and roughly chop or shred by hand.
- For the gnocchi: Gently boil the potatoes in lightly salted water until tender. Remove the potatoes and let cool.
- Turn the pot of water back on to a boil. Peel the potatoes, then grate or run through a ricer onto a floured work surface. Form a well with the potatoes, then sprinkle with salt and add the egg yolks. Add the 1 cup flour and work the eggs into the flour with a bench scraper until you have a soft dough. Roll into 1/2-inch ropes and cut into 3/4-inch-long pieces.
- Put the gnocchi pieces in boiling water and cook until they float to top, then remove with a slotted spoon and place in an oiled pan.
- Heat a sauté pan hot on high heat. Add some butter and EVOO. Sauté the gnocchi and short ribs until golden brown. Add some braising liquid and let reduce by half. Pour into a serving dish and top with Parmesan.
