Jul 14 2026
Restaurants›Terra GR›Gnocchi Recipe

Gnocchi Recipe

Inspired by Terra GR
Time3h
Serves4

Short rib ragu. Potato gnocchi. Truffle pecorino.

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Ingredients

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Gnocchi

Short Rib Ragu

Garnish

Method

Gnocchi Preparation

  1. 1

    Cook the Potatoes

    Boil the Russet potatoes in a large pot of salted water until tender, about 30-40 minutes. Drain and let cool slightly.

  2. 2

    Make the Dough

    Once the potatoes are cool enough to handle, peel them and pass them through a ricer or mash them until smooth. In a large bowl, combine the potato puree with flour, egg, and salt. Mix until a dough forms.

  3. 3

    Shape the Gnocchi

    Divide the dough into 4 portions. Roll each portion into a long rope, about ¾ inch thick. Cut into 1-inch pieces. Press each piece with a fork to create ridges.

  4. 4

    Cook the Gnocchi

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

Short Rib Ragu Preparation

  1. 5

    Sear the Short Ribs

    In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 6

    Sauté the Vegetables

    In the same pot, add chopped onion, carrot, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.

  3. 7

    Add Tomato Paste and Deglaze

    Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and scrape the bottom of the pot to deglaze. Allow the wine to reduce for about 5 minutes.

  4. 8

    Simmer the Ragu

    Return the short ribs to the pot and add beef broth, bay leaf, and thyme. Bring to a simmer, cover, and cook for 2-3 hours until the meat is tender and falling off the bone.

  5. 9

    Finish the Ragu

    Remove the short ribs, shred the meat, and discard bones. Return the meat to the sauce and adjust seasoning with salt and pepper to taste.

Assembly

  1. 10

    Combine and Serve

    In a large bowl, toss the cooked gnocchi with the short rib ragu. Serve hot, garnished with grated truffle pecorino.

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