Short Rib Gnocchi (+$5) Recipe

Braise the Short Ribs

Preheat oven to 325°F (160°C). Season short ribs with salt and pepper. In a heavy pot, heat olive oil over medium-high heat. Brown the short ribs on all sides. Remove and set aside. In the same pot, add diced onion, carrot, celery, and garlic. Sauté until softened. Return short ribs to pot, add red wine, beef broth, thyme, and bay leaf. Bring to a simmer, cover, and transfer to the oven for 2.5-3 hours until tender.

Prepare the Gnocchi Dough

In a bowl, mix ricotta, flour, egg, and salt until a dough forms. Roll into ropes and cut into small pieces. Boil in salted water until they float. Drain and set aside.

Cook the Vegetables

In a skillet, heat olive oil over medium heat. Add minced garlic and wild mushrooms, sauté until tender. Add winter greens and cook until wilted. Season with salt and pepper.

Melt the Cheese

In a small saucepan, heat heavy cream over medium heat. Add gorgonzola cheese and stir until melted and smooth. Keep warm.

Prepare the Purée

In a saucepan, boil chopped carrots in vegetable broth until tender. In another pan, melt butter until browned. Blend cooked carrots with brown butter and season with salt to taste.

Prepare the Crunch

Thinly slice potatoes and toss with olive oil and salt. Bake in a single layer at 400°F (200°C) until crispy.

Plate the Dish

On a plate, create a bed of carrot purée, top with gnocchi, braised short ribs, sautéed mushrooms and greens. Drizzle with gorgonzola fondue and top with potato crunch.