Short Rib and Ricotta Gnocchi

December 10, 2013

144

Short rib. Gnocchi. Rich sauce that you want to lick off the bowl when you are finished. Need I say more?? I always order gnocchi on any menu that has it, I absolutely love gnocchi but I have had some melt-in-your-mouth versions and some dreadful, awful, chewy and rubbery versions. This one is GOOD. And EASY.

For the short ribs:
2 pounds bone-in short ribs (you can find these at the butcher or higher end grocery stores)
1 tsp salt
1 tsp freshly cracked pepper
2 tsp vegetable oil
1 cup celery, chopped
1 cup carrots, chopped
1 onion, chopped
2 tsp garlic, minced finely
1 6-ounce can tomato paste (about 3/4 cup)
1 1/2 cups red wine
2 cups beef stock
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 bay leaf
For the gnocchi:
1 15-ounce container whole milk ricotta
2 large eggs, lightly beaten
1 1/4 cups grated Parmigiano-Reggiano
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
¼ tsp salt
¼ tsp pepper

Start the short ribs. Preheat oven to 275 degrees. Season the short ribs with salt and pepper. In a heavy oven-proof dutch oven, heat the vegetable oil over medium-high heat and sear each side of the short...
See the full directions on my site

Nutritions

Calories
791

Sodium
1244mg
51% DV

Fat
31g
47% DV

Protein
56g
112% DV

Carbs
57g
19% DV

Fiber
10g
43% DV