Jul 14 2026
Restaurants›Serafina›Homemade Gnocchi With Spare Rib Sauce & Italian Dried Ricotta (or With No Meat For Vegetarians) Recipe

Homemade Gnocchi With Spare Rib Sauce & Italian Dried Ricotta (or With No Meat For Vegetarians) Recipe

Inspired by Serafina
Time2h 30m
Serves4

Make Homemade Gnocchi With Spare Rib Sauce & Italian Dried Ricotta (or With No Meat For Vegetarians) Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Gnocchi

For the Spare Rib Sauce (makes enough for gnocchi) — or Vegetarian Option below

Vegetarian Option for Sauce (replace spare ribs)

Finishing & Garnish

Method

For the Gnocchi

  1. 1

    Bake or steam the potatoes

    Preheat oven to 425°F (220°C). Pierce the russet potatoes with a fork and place directly on the oven rack on a sheet to catch drips. Bake for 45–60 minutes until very tender and a knife slides easily through. (Alternatively, boil whole potatoes with skins in salted water for 30–40 minutes until tender.)

  2. 2

    Rice the potatoes

    When potatoes are cool enough to handle but still warm, halve and scoop flesh. Press through a ricer or mash very finely with a fork — avoid lumps. Spread the warm riced potato on a clean work surface and let cool for 5 minutes to let steam escape (this reduces moisture).

  3. 3

    Make the dough

    Bring the riced potato into a mound and make a well in the center. Add the beaten egg, 1 tsp salt, and black pepper. Sprinkle 1 1/2 cups of flour over the potato and, using your hands, gently bring the mixture together until a soft dough forms. Add the remaining 1/4 cup flour only if needed; the dough should be slightly tacky but not wet. Do not overwork—stop as soon as it holds together.

  4. 4

    Shape the gnocchi

    Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a rope about 3/4" (2 cm) thick. Cut into 3/4" (2 cm) pieces. Optional: roll each piece over the back of a fork or gnocchi board to create ridges. Place gnocchi on a lightly floured baking sheet in a single layer, not touching.

  5. 5

    Cook the gnocchi

    Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches so they have room: drop them into boiling water, stir gently once to prevent sticking. When gnocchi float (about 1–2 minutes after rising), let them cook an additional 30 seconds, then remove with a slotted spoon to a warmed pan with 2 tbsp butter. Gently toss for 1 minute to coat and develop a slight golden surface. Keep warm while you finish the sauce.

For the Spare Rib Sauce

  1. 6

    Brown the ribs

    Cut spare ribs into 2–3 bone segments if needed. Season with a pinch of salt and pepper. Heat 2 tbsp olive oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Brown ribs on all sides until deeply caramelized, 6–8 minutes. Transfer ribs to a plate and set aside.

  2. 7

    Sweat the aromatics

    Reduce heat to medium. Add chopped onion, carrot, and celery to the same pot. Cook, stirring occasionally, until softened and lightly golden, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.

  3. 8

    Deglaze and braise

    Pour in 1/2 cup red wine to deglaze, scraping browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Return browned ribs to the pot. Add crushed tomatoes, 1 cup stock, rosemary, thyme, bay leaf, 1/2 tsp sugar, 1 tsp salt and 1/2 tsp pepper. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 1.5–2 hours until ribs are fork-tender and meat easily comes off the bone. Check occasionally and add a splash of stock or water if the sauce reduces too much.

  4. 9

    Shred the meat and finish the sauce

    Remove ribs and set on a cutting board. Strip meat from bones with forks or tongs and discard bones. Return shredded meat to the sauce. Increase heat to medium and simmer uncovered 10–15 minutes to thicken and concentrate flavors. Taste and adjust seasoning with salt, pepper, and a pinch more sugar if needed. Remove bay leaf.

Vegetarian Sauce Option (in place of 'For the Spare Rib Sauce')

  1. 10

    Sauté mushrooms

    Heat 2 tbsp extra-virgin olive oil in a wide skillet over medium-high heat. Add chopped mushrooms and a pinch of salt. Cook without stirring for 2–3 minutes to allow browning, then stir and continue to cook until deeply browned, 6–8 minutes total.

  2. 11

    Build the sauce

    Reduce heat to medium. Add the finely chopped onion, carrot and celery (from main sauce aromatics) to the mushrooms and sweat until softened, 6–8 minutes. Add garlic and cook 30–45 seconds. Stir in 2 tbsp tomato paste and cook 1–2 minutes. Deglaze with 1/2 cup red wine (or additional stock) and let reduce by half. Add crushed tomatoes, 1 cup vegetable stock, herbs (rosemary, thyme, bay leaf), 1/2 tsp sugar, salt and pepper. Simmer, uncovered, 25–30 minutes to meld flavors and reduce slightly. Remove bay leaf and adjust seasoning.

  3. 12

    Optional smoky depth

    If using smoked eggplant or smoked paprika, stir it in with the crushed tomatoes to add savory depth reminiscent of the meat version.

Finish & Serve

  1. 13

    Toss gnocchi with sauce

    Add cooked gnocchi to the pan with the finished rib sauce (or vegetarian sauce). Toss gently over low heat for 1–2 minutes to coat and allow flavors to marry. If the sauce is too thick, add a splash of reserved gnocchi cooking water or stock to loosen.

  2. 14

    Plate and garnish

    Divide gnocchi and sauce among 4 plates (servings listed below). Sprinkle each portion with 2 tbsp (about 2 tbsp * 4 = 1/2 cup total) grated Italian dried ricotta. Scatter torn basil and chopped parsley over the top and finish with a light grinding of black pepper. Serve immediately.

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