SHORT RIB GNOCCHI

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Short Rib Gnocchi image

Provided by Molly Yeh

Categories     main-dish

Time 4h20m

Yield 6 servings

Number Of Ingredients 22

3 tablespoons extra-virgin olive oil
2 1/2 pounds bone-in English-cut short ribs, cut into 3-inch lengths
Kosher salt
1 large carrot, chopped
2 stalks celery, chopped
1 large onion, chopped
1/3 cup tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme
Pinch crushed red pepper flakes
4 cloves garlic, finely chopped
1 cup red wine
2 bay leaves
3 to 4 cups low-sodium chicken stock
1/2 cup panko
1/4 cup chopped fresh Italian parsley
Gnocchi, recipe follows
1 1/2 cup all-purpose flour, plus more for dusting
2 large russet potatoes (1 1/2 pounds)
1 teaspoon kosher salt, plus more for cooking the gnocchi
Freshly ground black pepper
1 large egg, beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 2 tablespoons oil in a large Dutch oven over medium heat. Sprinkle the short ribs all over with 1 teaspoon salt. Brown the short ribs all over, in batches if needed, removing to a plate as they brown, 4 to 5 minutes.
  • When all of the ribs are out, add the carrot, celery and onion. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Make a spot in the center of the pot and add the tomato paste, rosemary, thyme, red pepper flakes and three-quarters of the garlic. Let sizzle for a minute or so, then stir into the vegetables. Add the wine and bring to a boil, then cook until reduced by half, 1 to 2 minutes. Add the bay leaves and 3 cups stock. Return to a simmer and add the short ribs in one layer. Cover and bake, stirring halfway through and adding more stock to keep the ribs almost covered, until the short ribs are very tender and falling from the bone, 1 1/2 to 2 hours. Remove the short ribs from the oven. Use 2 forks to shred the meat, discarding the bones and cartilage.
  • For the crispy panko topping, heat the remaining tablespoon olive oil in a small skillet over medium heat. Add the remaining garlic and cook until sizzling. Add the panko. Cook and stir until the crumbs are coated with the oil. Continue to cook and toss until the crumbs are crisp and golden, about 3 minutes. Remove from the heat, then stir in 2 tablespoons parsley and season with salt. Set aside.
  • Bring a large pot of salted water to boil for the Gnocchi. Return the sauce in the Dutch oven to a simmer. Add the Gnocchi to the boiling water and boil until they float. Simmer until cooked through, 2 to 3 minutes from the time they begin to float. Remove with a large spider to the simmering sauce. Sprinkle with the remaining 2 tablespoons parsley and toss to coat the Gnocchi in the sauce, adding a little of the Gnocchi cooking water if the sauce seems too dry. Serve in pasta bowls, sprinkled with the crispy panko topping.
  • Dust a baking sheet with flour and set aside. Put the whole, unpeeled potatoes in a pot and cover with cold water by about an inch. Bring to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool just enough that you can peel them. (They should still be quite warm.) Use a ricer or food mill to rice the potatoes right onto your work surface in a thin layer. Let cool completely.
  • Sprinkle the salt and some pepper over the cooled potatoes. Drizzle the beaten egg over the potatoes and sprinkle the flour over the egg. Flour your hands and knead the dough until it comes together in a loose clump. Knead just until the dough comes together in a cohesive mass (don't overwork it)-the dough should be a tight ball, not crumbly, but not too moist. You know the dough is right if you cut it in half and it's the texture of chocolate chip cookie dough (without the chips!).
  • Cut the dough into quarters, keeping the others covered as you work. Roll a piece of dough into a long snake about 3/4-inch thick and cut crosswise into 3/4-inch-thick pieces. Dust the pieces well with flour. Hold a fork in your non-dominant hand. Rest a piece of dough at the top of the tines of the fork and roll down with the thumb of your other hand, making a little concave depression in the gnocchi to catch sauce. Repeat with the remaining dough. Transfer the floured gnocchi to the prepared baking sheet. (Gnocchi can also be frozen right on the baking sheet-once they are solid, transfer to a zip-top bag for longer storage. Add a minute or two to the cooking time if cooking from frozen.)

Lucifer The morning star
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This dish was a waste of time and money. The short ribs were tough and the gnocchi were dry. The sauce was also very bland.


Azhar Hayyat
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I would not recommend this recipe. The short ribs were tough and the gnocchi were dry. The sauce was also very bland.


Grace Orrell
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This dish was a disappointment. The short ribs were tough and the gnocchi were dry. The sauce was also very bland.


sree kk
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I didn't like this dish at all. The short ribs were dry and the gnocchi were mushy. The sauce was also very bland.


Joseph Makondo
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This dish was okay. The short ribs were a bit tough and the gnocchi were a bit dense. The sauce was also a bit bland.


Manarul Ksa
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I love this recipe! The short ribs are always so tender and the gnocchi are light and fluffy. The sauce is also very flavorful.


Raju Kc
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This dish was a bit time-consuming to make, but it was worth it. The short ribs were very tender and the gnocchi were light and fluffy. The sauce was also very flavorful.


Shan Raza
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I've made this dish several times now and it's always a hit. The short ribs are always fall-off-the-bone tender and the gnocchi are light and fluffy. The sauce is also very flavorful.


Alvin Wayne Martinets jr
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Delicious! This dish was easy to make and turned out great. The short ribs were very tender and the gnocchi were light and fluffy. The sauce was also very flavorful.


Sidharoown Sadat
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Amazing! This dish was a hit at my dinner party. Everyone raved about the short ribs and gnocchi. The sauce was also very flavorful. I will definitely be making this again.


Mary Atieno
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5 stars! This dish was absolutely delicious. The short ribs were fall-off-the-bone tender and the gnocchi were light and fluffy. The sauce was also very flavorful. I would definitely recommend this recipe.


Saharia TV20
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I made this dish for my family and they loved it! The short ribs were so tender and the gnocchi were cooked perfectly. The sauce was also very flavorful. I will definitely be making this again.


Atule Malik
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This dish was easy to make and turned out great! The short ribs were very tender and the gnocchi were light and fluffy. The sauce was also very flavorful. I would definitely make this again.


Kathleen Harris
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This was a great recipe! The short ribs were fall-apart tender and the gnocchi were perfectly cooked. The sauce was also very flavorful. I would definitely recommend this recipe to others.


Rana Ikhlaq
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I'm not usually a fan of gnocchi, but this recipe changed my mind. The gnocchi were light and fluffy, and the short ribs were meltingly tender. The sauce was also very tasty. I'll definitely be making this again!


Sami Sajjad
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Wow, just wow! This dish exceeded all my expectations. The short ribs were cooked to perfection and the gnocchi were like little clouds of deliciousness. The sauce was incredibly flavorful and tied the whole dish together beautifully. Highly recommen


Emmanuel Ochiti
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This short rib gnocchi dish was an absolute delight! The gnocchi were pillowy soft and the short ribs were fall-off-the-bone tender. The sauce was rich and flavorful, with a perfect balance of herbs and spices. I'll definitely be making this again so