Short Rib Ragu + Ricotta Gnocchi

• celkový čas: 5 minutes

Ingredience

Short Rib Ragu

2 lbs (4-6 large) boneless short ribs

1 tbsp olive oil - we love using @partannafoods

1 large carrot

1 onion

2 celery stalks

5 large garlic cloves, halved

1/2 cup tomato paste

3/4 cup red wine

1/4 - 1/2 cup water

1 cup beef broth

1 tbsp calabrian chili paste, optional

2 cups crushed whole tomatoes (buy the whole tomatoes and crush them yourself)

1 parmesan rind, optional

2 bay leaves

Salt & pepper

Parmesan & parsley for garnish, optional

Ricotta Gnocchi

3 cups whole milk ricotta

6 egg yolks

2 cups (8 oz) 00 flour or all purpose

1 1/2 cups grated parmesan

1 1/2 teaspoon fine salt

1/2 teaspoon fresh cracked pepper, optional

Pokyny

Short Rib Ragu

Salt and pepper short ribs and sear in olive oil over medium/high heat on all sides - remove and set aside

Add onions, carrot, and celery into a food processor and dice finely - add to pan with leftover juices and garlic halves, cook down for 5 minutes

Incorporate tomato paste and calabrian chili then deglaze with red wine

Add short ribs back in with beef broth, tomatoes, water to almost cover the beef, bay leaves and parmesan rind

Cover and let cook down on low heat for 4 or so hours until pull apart tender

Remove the rind, bay leaves, and any excess fat from the short ribs

Ricotta Gnocchi

Drain ricotta mixture so it’s not overly wet and mix with egg yolks then flour, parmesan, and salt & cracked pepper

Turn onto floured surface and keep rolling it out until all combined and smooth

Divide dough and roll into long logs and cut into even rectangular shapes for a pillowy gnocchi

Heat salted water and add gnocchi - remove when they float and mix into the sauce!

Finish pasta in a pan with the short rib ragu with more parmesan, olive oil, cracked pepper, and parsley!