Jul 14 2026
Restaurants›Columbus Inn›Short Rib Gnocchi Recipe

Short Rib Gnocchi Recipe

Inspired by Columbus Inn
Time2h 30m
Serves4

ricotta gnocchi, wilted swiss chard, roasted tomatoes & tender beef short rib ragout

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Ingredients

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Gnocchi

Beef Short Rib Ragout

Swiss Chard and Roasted Tomatoes

Method

Gnocchi

  1. 1

    Prepare the Dough

    In a large bowl, combine ricotta cheese, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, gradually add more flour until manageable.

  2. 2

    Shape the Gnocchi

    On a floured surface, divide the dough into quarters and roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces. Press each piece with a fork to create grooves.

Beef Short Rib Ragout

  1. 3

    Sear the Ribs

    Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper. Sear ribs on all sides until browned, about 4-5 minutes per side. Remove and set aside.

  2. 4

    Sauté the Vegetables

    In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5-7 minutes.

  3. 5

    Simmer the Ragout

    Return short ribs to the pot. Add beef broth, red wine, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for about 2 hours until the meat is tender.

  4. 6

    Shred the Meat

    Once cooked, remove the short ribs from the pot and shred the meat using two forks. Return the shredded meat to the sauce and stir to combine.

Swiss Chard and Roasted Tomatoes

  1. 7

    Roast the Tomatoes

    Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until blistered.

  2. 8

    Sauté the Swiss Chard

    In a skillet, add a little olive oil and sauté the chopped Swiss chard over medium heat until wilted, about 5 minutes.

Assembly

  1. 9

    Combine and Serve

    Cook gnocchi in a pot of boiling salted water until they float to the top, about 2-3 minutes. Drain and toss with the beef short rib ragout. Serve with wilted Swiss chard and roasted tomatoes on top.

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