Sage Potato – Pinenut Gnocchi Recipe

Prepare and sear ribs

Preheat oven to 325°F (160°C). Pat short ribs dry and season evenly with 1 tsp salt and 1/2 tsp black pepper. In a heavy Dutch oven over medium-high heat, add 2 tbs vegetable oil. When oil is shimmering, sear ribs 3–4 minutes per side until deeply browned. Remove ribs and set aside.

Vegetables and deglaze

Reduce heat to medium, add diced carrot, onion, and celery to the pot and cook 5–7 minutes until softened and lightly browned. Add minced garlic and 1 tbs tomato paste, cook 1 minute. Pour in 2 cups red wine to deglaze, scraping brown bits from the bottom; simmer 4–5 minutes to reduce slightly.

Braise

Return short ribs to the pot, add 2 cups beef stock, 1 bay leaf, and 3 sprigs thyme. Bring to a gentle simmer, cover with lid, and transfer to the preheated oven. Braise 2.25–2.5 hours, or until meat is fork-tender and falling from the bone.

Finish braising liquid

Remove ribs to a tray and tent with foil. Strain braising liquid into a saucepan, skim fat, and simmer until reduced by about one-third to concentrate flavor (5–10 minutes). If desired, shred ribs and return meat to sauce to keep warm. Keep warm until plating.

Preheat oven to 425°F (220°C) if not already hot from other steps. Toss 3 cups cubed butternut squash with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast 20–25 minutes, stirring once halfway, until edges are caramelized and cubes are tender. Keep warm.

Cook and rice potatoes

While ribs braise, place whole peeled russet potatoes in a pot of salted cold water, bring to a boil, and cook until fork-tender, about 20–25 minutes. Drain well and while hot, pass potatoes through a ricer or mash very finely onto a clean work surface. Spread cooled riced potato into a mound with a well in the center.

Make dough

Add 1 egg yolk, 1 tsp salt, 1/4 tsp nutmeg, and the toasted pine nuts and chiffonaded sage to the potato. Sprinkle 1¼ cups of the flour over the potatoes. Using a bench scraper or hands, gently incorporate until a soft dough forms — add remaining flour a little at a time only as needed. Do not overwork; dough should be slightly tacky but manageable.

Form gnocchi

Divide dough into 4 portions. Roll each into a ¾-inch diameter rope on a lightly floured surface. Cut ropes into 3/4–1 inch pieces. Optionally, press each piece with a fork to create ridges. Place on a lightly floured tray in a single layer and chill 15 minutes to firm before cooking.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches: drop into boiling water and cook until they float plus 45 seconds (about 2–3 minutes). Remove with a slotted spoon to a tray; keep warm. Reserve 1/2 cup cooking water.

In a large sauté pan over medium heat, melt 1/2 cup unsalted butter. Swirl occasionally; the butter will foam, then begin to brown and smell nutty (watch carefully to avoid burning). When butter is golden-brown and has toasted milk solids (about 4–6 minutes), add the whole sage leaves and toasted pine nuts to crisp them for 30–45 seconds. Remove pan from heat and stir in 1 tsp lemon juice and 1/4 tsp salt.

Add cooked gnocchi to the brown butter in batches and gently toss to coat; if sauce seems tight, add reserved gnocchi cooking water 1–2 tbs at a time to loosen. Add roasted butternut squash and shredded short rib meat (or large pieces) with a few tablespoons of reduced braising liquid to moisten — toss gently to combine and warm through, about 1–2 minutes. Taste and adjust seasoning.

Divide gnocchi, short rib, and squash among plates. Spoon extra reduced braising sauce over the meat portions. Sprinkle with 1/2 cup grated Parmesan or Pecorino and garnish with microgreens or chopped parsley. Serve immediately.