Jul 14 2026
Restaurants›Rooster & the Till›Gnocchi Recipe

Gnocchi Recipe

Inspired by Rooster & the Till
Time2h 30m
Serves4

Parisian-Style | Short Ribs | Ricotta | Pickled Peperonata

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Ingredients

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Gnocchi

Short Ribs

Pickled Peperonata

Method

Gnocchi

  1. 1

    Prepare the Potatoes

    Boil the Yukon Gold potatoes in salted water until tender, about 20-25 minutes. Drain and let cool slightly before peeling.

  2. 2

    Make the Dough

    Pass the peeled potatoes through a potato ricer or mash them until smooth. In a large bowl, combine the mashed potatoes with ricotta cheese, egg, flour, and salt. Mix until a soft dough forms.

  3. 3

    Shape the Gnocchi

    Divide the dough into sections and roll each section into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. If desired, use a fork to create ridges on each piece.

  4. 4

    Cook the Gnocchi

    Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Short Ribs

  1. 5

    Sear the Short Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper. Brown the ribs on all sides, about 8-10 minutes, then remove from the pot.

  2. 6

    Sauté the Vegetables

    In the same pot, add chopped onion and carrots. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

  3. 7

    Deglaze and Braise

    Pour in the red wine to deglaze the pot, scraping up any browned bits. Return the short ribs to the pot, add beef broth and thyme. Bring to a simmer, cover, and cook on low heat for 2-3 hours or until the meat is tender.

Pickled Peperonata

  1. 8

    Prepare the Pickling Liquid

    In a medium saucepan, combine white vinegar, sugar, salt, and olive oil. Bring to a simmer over medium heat until the sugar dissolves.

  2. 9

    Pickle the Peppers

    Add the sliced bell peppers and red onion to the pickling liquid. Remove from heat and let sit for at least 30 minutes before serving. For best results, refrigerate overnight.

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