Potato Gnocchi Recipe
Arugula, Red Wine Crème Braised Short Rib, Roasted Butternut Squash.
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Ingredients
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Gnocchi
Braised Short Rib (Red Wine Crème)
Roasted Butternut Squash
Greens & Finishing
Method
Gnocchi
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Make Dough
Sprinkle 1 tsp salt and the pepper over the riced potatoes. Add the beaten egg to the center and fold gently. Sprinkle 1½ to 2 cups of flour over the potatoes and use a bench scraper to fold together, adding just enough flour to form a cohesive, slightly sticky dough. Turn dough onto a floured surface and knead gently 8–10 turns; avoid overworking.
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Shape Gnocchi
Divide dough into 4 pieces. Roll each into a 3/4-inch thick rope on a lightly floured surface. Cut into 3/4-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to form ridges. Dust lightly with flour to prevent sticking.
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Cook Gnocchi
Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into the water. When gnocchi float (about 1–2 minutes after rising), cook 30 more seconds, then remove with a slotted spoon into a bowl. Toss immediately with 2 tbsp unsalted butter to prevent sticking and coat lightly.
Braised Short Rib (Red Wine Crème)
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Season and Brown Ribs
Preheat oven to 325°F (160°C). Season short ribs with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy ovenproof Dutch oven over medium-high heat. Brown short ribs on all sides, 3–4 minutes per side, until deeply caramelized. Transfer ribs to a plate.
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Deglaze and Braise
Pour in 2 cups dry red wine to deglaze, scraping up browned bits. Bring to a simmer and reduce by about one-third (4–6 minutes). Return short ribs to pot, add 2 cups beef stock, bay leaf, and thyme. Bring to a gentle simmer on the stovetop, cover, and transfer to oven. Braise 2 to 2½ hours, until meat is fork-tender and falling from the bone.
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Finish Red Wine Crème
Remove short ribs to a tray and keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim excess fat from the surface. Simmer the strained liquid until reduced to about 1 cup. Stir in 1/2 cup heavy cream and 1 tbsp cold unsalted butter off the heat, whisking until glossy. Taste and adjust seasoning with salt and pepper. Shred or cut short rib meat into large pieces and return to sauce to warm gently.
Roasted Butternut Squash
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Prep and Roast
Preheat oven to 425°F (220°C) (can roast concurrently with finishing if timing allows). Toss cubed butternut squash with 1 tbsp olive oil, 1 tsp maple syrup (optional), 1/2 tsp kosher salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast until edges caramelize and squash is tender, 20–25 minutes, stirring once halfway through.
Greens & Finish
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Dress Arugula
In a bowl, toss 4 cups arugula with 1 tsp olive oil, 1/2 tsp fresh lemon juice, and a pinch of salt and pepper. Add lemon zest for brightness. Keep lightly dressed until plating.
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Plate and Assemble
Divide gnocchi among 4 warm plates (about 1/2 cup gnocchi per serving if serving 4). Spoon pieces of braised short rib and several tablespoons of the red wine crème over the gnocchi. Add a portion of roasted butternut squash and a small handful of dressed arugula to each plate. Finish with a dusting of grated Parmesan if using and a small crack of black pepper.
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