Gnocchi & Short Ribs Recipe

Season and sear

Pat short ribs dry with paper towels. Generously season all sides with kosher salt and black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add vegetable oil. When oil shimmers, sear short ribs, 3–4 minutes per side, until well browned. Remove short ribs to a plate and set aside.

Sweat vegetables

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes, stirring, until paste darkens slightly.

Deglaze and braise

Pour in the dry red wine to deglaze, scraping up brown bits from the bottom of the pot. Simmer until wine reduces by roughly half, about 4–6 minutes. Return short ribs to the pot and add beef stock, fresh thyme sprigs, and bay leaf. The liquid should come about halfway up the ribs; add a splash more stock or water if necessary. Bring to a gentle simmer, then cover, reduce heat to low and braise for 2.5–3 hours until meat is fall-apart tender. Alternatively, braise in a 325°F (160°C) oven for the same time.

Rest and shred

Carefully remove short ribs from the braising liquid and transfer to a cutting board. Let cool slightly until easy to handle, then shred meat with two forks, discarding bones and excess fat. Strain braising liquid into a saucepan, skim fat if desired, and simmer to reduce and concentrate flavors for 8–10 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper. Toss shredded short rib meat into the reduced sauce to keep moist and warm.

Cook and mash potatoes

Place whole, unpeeled russet potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender when pierced, about 20–25 minutes depending on size. Drain and while still hot, peel potatoes (skins should slip off) or cut in half and scoop flesh. Rice or pass potatoes through a ricer into a large bowl. Let steam briefly to cool slightly, about 5 minutes.

Make dough

Add the egg, 1 tsp salt, and grated Parmesan (if using) to the riced potatoes and mix lightly. Sprinkle 1 cup of flour over the potato mixture and gently fold until a cohesive dough forms, adding up to the remaining 0.5 cup flour as needed. Dough should be soft and slightly sticky but hold together—do not overwork. If dough becomes gummy, add a tablespoon of flour at a time.

Shape gnocchi

On a lightly floured surface, divide dough into 4 portions. Roll each into a rope about 3/4 inch (2 cm) in diameter. Cut ropes into 1-inch pieces. If desired, gently roll each piece over the tines of a fork or a gnocchi board to create ridges. Place formed gnocchi on a lightly floured tray, spaced so they don't stick.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, add gnocchi to the boiling water. They are cooked when they float, about 2–3 minutes after coming to the surface. Use a slotted spoon to transfer cooked gnocchi to a tray and reserve 1/2 cup of cooking water.

Sauté gnocchi

In a large skillet over medium heat, melt 2 tbs of the unsalted butter. Add the cooked gnocchi in a single layer and sauté until edges are lightly golden, about 2–3 minutes per side. If mixture looks dry, add a splash of reserved gnocchi cooking water to loosen.

Prepare sauce and combine

In a separate small saucepan, warm the remaining 1 tbs butter with chopped sage until butter foams and sage becomes crisp, about 1 minute; remove from heat. Toss shredded short ribs with any remaining reduced braising sauce. Add the short rib and sauce to the skillet with sautéed gnocchi and gently toss to combine. If needed, add up to 1/4 cup reserved cooking water to reach desired saucy consistency.

Plate and garnish

Divide gnocchi and short rib evenly among plates. Spoon any additional braising reduction over the top. Sprinkle with chopped parsley and a generous grating of freshly grated Parmesan. Taste and finish with salt and pepper to taste. Serve immediately.