Short Rib Ragu + Ricotta Gnocchi
Yield: 6
Short Rib Ragu + Ricotta Gnocchi
The coziest pasta dish ever. period. Truly this is one of the best things we've ever made and it's way easier than you might think to make homemade gnocchi.
Ingredients
Short Rib Ragu
- 2 lbs (4-6 large) boneless short ribs
- 1 tbsp olive oil
- 1 large carrot stock
- 1 onion
- 2 celery stocks
- 5 large garlic cloves, halved
- 1/2 cup tomato paste
- 3/4 cup red wine
- 1/4 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 rioctta
- 6 egg yolks
- 2 cups (8 oz) 00 flour or all purpose
- 1 12 cups grated parmesan
- 1 1/12 teaspoon fine salt
- 1/2 teaspoon fresh cracked pepper, optional
Instructions
Short Rib Ragu
- Salt and pepper short ribs and sear in olive oil over medium/high heat on alll sides - remove and set aside
- Add onions, carrot, and celery into a food processor and dice finely - add to pan with leftover oil 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 moist and mix with egg yolks then flour, parmesan, and salt & 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!
