Best 6 Short Ribs With Ricotta Gnocchi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a dish that combines the richness of short ribs with the delicate texture of ricotta gnocchi, you've come to the right place. This culinary masterpiece is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you're hosting a dinner party or simply want to treat yourself to a special meal, this recipe is sure to impress.

Here are our top 6 tried and tested recipes!

BRAISED BEEF SHORT RIBS WITH GNOCCHI



Braised Beef Short Ribs with Gnocchi image

Suitable for any special occasion, these rich and succulent Braised BeefShort Ribs cook in a red wine broth until they are so tender, they literally fall off the bone.

Provided by Sheila Thigpen

Categories     Beef

Time 3h30m

Number Of Ingredients 13

2 lb. bone-in short ribs
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons extra-virgin olive oil
2 stalks celery (diced)
2 medium carrots (diced)
1 medium onion (diced)
1 6 oz. can tomato paste
1 cup dry red wine
2 cups beef stock
1 bunch fresh thyme or sage leaves
2 bay leaves
1 16 oz. pkg. shelf-staple potato gnocchi
Freshly grated Parmesan cheese (for garnish)

Steps:

  • Preheat the oven to 350 degrees.
  • Pat the beef short ribs dry with paper towels, then season them on all sides with salt and freshly ground pepper.
  • In a large Dutch oven over medium high heat, heat the olive oil. Add the short ribs and brown them on all sides. Transfer the ribs onto a paper-towel lined plate.
  • Drain all but 1 tablespoon of the fat out of the pot. Add the celery, carrots, and onion and season with salt and pepper. Reduce the heat to medium and cook for about 10 minutes, stirring frequently.
  • Stir in the tomato paste and cook for one minute, then add the red wine and beef stock. Bring the mixture to a boil.
  • Return the beef short ribs to the pot and add the thyme and bay leaves (or sage). Cover and transfer to the oven.
  • Bake for 3 hours. Midway through cooking, turn the beef ribs and add more beef stock, if needed.
  • Remove the beef short ribs from the Dutch oven and discard thyme and bay leaves.Skim the grease off the top of the braising liquid and discard.
  • If desired, remove the meat from the bones and shred. Return the meat to the sauce.
  • Prepare the potato gnocchi according to the package instructions. Serve the shredded short ribs and sauce on top of the gnocchi, and garnish with Parmesan cheese, if desired.

Nutrition Facts : ServingSize 4 servings, Calories 1099 kcal, Carbohydrate 63 g, Protein 70 g, Fat 56 g, SaturatedFat 24 g, TransFat 3 g, Cholesterol 260 mg, Sodium 546 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 32 g

BRAISED BEEF SHORT RIBS AND RICOTTA GNOCCHI WITH CHARRED PEPPER CREAM SAUCE



Braised Beef Short Ribs and Ricotta Gnocchi with Charred Pepper Cream Sauce image

Delicious and tender Beef Chuck Short Ribs are served over pillowy gnocchi and a banana pepper cream sauce.

Provided by BIWFD

Categories     Entrée

Time 1h40m

Yield Makes 4 servings

Number Of Ingredients 21

2 pounds boneless beef Chuck Short Ribs
1/2 cup beef broth
1/2 cup white wine
1 small onion, quartered
3 fresh thyme sprigs
4 cloves garlic
4 medium fresh peppers, such as banana, yellow bell, anaheim (about 1 pound)
2 tablespoons butter
1 small shallot, sliced
2 teaspoons minced garlic
1/2 cup white wine
1-1/2 cups heavy cream
1/2 teaspoon salt
1-1/2 cups (15 ounces) ricotta cheese
3/4 cup grated Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups all purpose flour, divided
1/4 cup chopped fresh parsley
1/4 cup shaved Parmesan cheese

Steps:

  • Season boneless Beef Short Ribs with salt and pepper, as desired. Add beef, broth, wine, onion, thyme and garlic to 6-quart pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes. Use quick-release feature to release pressure; carefully remove lid. Remove beef and cooking liquid; keep warm.
  • Place peppers on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas grill) until skins are blackened, turning occasionally. Place peppers in food-safe zip top plastic bag; close bag. Set peppers aside to cool.
  • Remove and discard skins, stems and seeds from peppers. Melt butter in 12-inch skillet over medium heat. Add prepared peppers, shallots and garlic; cook 3 to 4 minutes until fragrant. Stir in wine; cook for 3 to 4 minutes until wine is reduced by half. Add cream and reduce heat; simmer 10 minutes. Remove from heat and set aside to cool 10 minutes. Place sauce in blender and process until smooth. Strain sauce in fine mesh strainer and return to same skillet. Season with salt, as desired.
  • Fill 5-quart stock pot with water. Season with salt, as deisred and bring to a boil. Combine ricotta, Parmesan, eggs, salt and pepper in medium bowl. Slowly stir in 1-1/4 cups flour.
  • Bring dough together into a ball and divide into eighths;. Working with one eighth, roll dough into a log, 5/8-inch diameter, cover remaining dough until ready to use. Cut log into 1/2-inch pieces. Roll pieces over a fork to get the signature gnocchi lines. Place gnocchi on sheet pan dusted with remaining 1/4 cup flour to prevent sticking. Repeat with remaining dough. Cook gnocchi in boiling water for 2 minutes or until they float to the top of the stock pot.
  • Place cooked gnocchi in Charred Pepper Cream Sauce; divide gnocchi into 4 bowls. Top with short ribs and garnish with parsley and Parmesan, as desired.

Nutrition Facts : Calories 1300

SHORT RIBS WITH RICOTTA GNOCCHI RECIPE - (4.3/5)



SHORT RIBS WITH RICOTTA GNOCCHI Recipe - (4.3/5) image

Provided by á-48266

Number Of Ingredients 10

2 Pounds bone-in short ribs
1 Tsp salt
1 Tsp fresh cracked pepper
2 Tsp vegetable oil
1 cup celery, chopped
1 cup carrots, chopped
1 onion, chopped
2 Tsp garlic, minced finely
1 6-oz can tomato paste
1 1/2 cups red wine

Steps:

  • Preheat oven to 275. Season short ribs with salt & pepper. In Dutch oven heat veg. oil over med. high heat and sear each side until caramelized, about 3 min. per side. Remove from dutch oven, set aside. Puree celery, carrots and onion in food processor. Add to Dutch oven along with minced garlic over med heat. Saute until tender. Stir in tomato paste and sauté another minute. Add wine, script bottom of pan. Add sage, thyme and bay leaf followed by beef stock and stir well. cook until liquid starts to bubble. Add short ribs, cover place in oven and cook for about 3-4 hours until tender and fall off the bone. 30 min before done, start gnocchi. Stir together the ricotta, eggs, park cheese, nutmeg and salt & pepper. Add flour, stirring to form a soft, wet dough. Too sticky? add a little more flour. Shape dough on a well-floured surface with lightly toured hands into 2 1-inch thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet. Bring Med pot of water to a boil. Start with 1/2 batch, add few of the gnocchi at a time, stirring occasionally 1/2 batch are in the pot. Cook 3-4 min per batch. finish second batch. Remove short ribs and with 2 forks pull the meat off the bone, remove fat and bones. Remove the fat from the pot. If too thin put on burner to thicken. Put meat back into sauce and toss to coat. Put the meat into bowls and add gnocchi, add sauce on top. Serve.

SHORT RIB GNOCCHI



Short Rib Gnocchi image

Provided by Molly Yeh

Categories     main-dish

Time 4h20m

Yield 6 servings

Number Of Ingredients 22

3 tablespoons extra-virgin olive oil
2 1/2 pounds bone-in English-cut short ribs, cut into 3-inch lengths
Kosher salt
1 large carrot, chopped
2 stalks celery, chopped
1 large onion, chopped
1/3 cup tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme
Pinch crushed red pepper flakes
4 cloves garlic, finely chopped
1 cup red wine
2 bay leaves
3 to 4 cups low-sodium chicken stock
1/2 cup panko
1/4 cup chopped fresh Italian parsley
Gnocchi, recipe follows
1 1/2 cup all-purpose flour, plus more for dusting
2 large russet potatoes (1 1/2 pounds)
1 teaspoon kosher salt, plus more for cooking the gnocchi
Freshly ground black pepper
1 large egg, beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 2 tablespoons oil in a large Dutch oven over medium heat. Sprinkle the short ribs all over with 1 teaspoon salt. Brown the short ribs all over, in batches if needed, removing to a plate as they brown, 4 to 5 minutes.
  • When all of the ribs are out, add the carrot, celery and onion. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Make a spot in the center of the pot and add the tomato paste, rosemary, thyme, red pepper flakes and three-quarters of the garlic. Let sizzle for a minute or so, then stir into the vegetables. Add the wine and bring to a boil, then cook until reduced by half, 1 to 2 minutes. Add the bay leaves and 3 cups stock. Return to a simmer and add the short ribs in one layer. Cover and bake, stirring halfway through and adding more stock to keep the ribs almost covered, until the short ribs are very tender and falling from the bone, 1 1/2 to 2 hours. Remove the short ribs from the oven. Use 2 forks to shred the meat, discarding the bones and cartilage.
  • For the crispy panko topping, heat the remaining tablespoon olive oil in a small skillet over medium heat. Add the remaining garlic and cook until sizzling. Add the panko. Cook and stir until the crumbs are coated with the oil. Continue to cook and toss until the crumbs are crisp and golden, about 3 minutes. Remove from the heat, then stir in 2 tablespoons parsley and season with salt. Set aside.
  • Bring a large pot of salted water to boil for the Gnocchi. Return the sauce in the Dutch oven to a simmer. Add the Gnocchi to the boiling water and boil until they float. Simmer until cooked through, 2 to 3 minutes from the time they begin to float. Remove with a large spider to the simmering sauce. Sprinkle with the remaining 2 tablespoons parsley and toss to coat the Gnocchi in the sauce, adding a little of the Gnocchi cooking water if the sauce seems too dry. Serve in pasta bowls, sprinkled with the crispy panko topping.
  • Dust a baking sheet with flour and set aside. Put the whole, unpeeled potatoes in a pot and cover with cold water by about an inch. Bring to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool just enough that you can peel them. (They should still be quite warm.) Use a ricer or food mill to rice the potatoes right onto your work surface in a thin layer. Let cool completely.
  • Sprinkle the salt and some pepper over the cooled potatoes. Drizzle the beaten egg over the potatoes and sprinkle the flour over the egg. Flour your hands and knead the dough until it comes together in a loose clump. Knead just until the dough comes together in a cohesive mass (don't overwork it)-the dough should be a tight ball, not crumbly, but not too moist. You know the dough is right if you cut it in half and it's the texture of chocolate chip cookie dough (without the chips!).
  • Cut the dough into quarters, keeping the others covered as you work. Roll a piece of dough into a long snake about 3/4-inch thick and cut crosswise into 3/4-inch-thick pieces. Dust the pieces well with flour. Hold a fork in your non-dominant hand. Rest a piece of dough at the top of the tines of the fork and roll down with the thumb of your other hand, making a little concave depression in the gnocchi to catch sauce. Repeat with the remaining dough. Transfer the floured gnocchi to the prepared baking sheet. (Gnocchi can also be frozen right on the baking sheet-once they are solid, transfer to a zip-top bag for longer storage. Add a minute or two to the cooking time if cooking from frozen.)

RICOTTA GNOCCHI



Ricotta Gnocchi image

Provided by Lillian Chou

Categories     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Ricotta     Fall     Spring     Summer     Winter     Family Reunion     Boil     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
1/2 stick unsalted butter
1 (2-inch) rosemary sprig

Steps:

  • Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
  • Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
  • Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
  • Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
  • Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.

RICOTTA GNOCCHI



Ricotta Gnocchi image

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Provided by Shelbi Awabdy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 14

1 (8 ounce) container ricotta cheese
2 eggs
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks

Steps:

  • Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  • Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
  • Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
  • While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  • To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g

Tips:

  • To achieve the best flavor, use high-quality ingredients. Look for short ribs that are well-marbled and have a good amount of meat on them. Use fresh herbs and vegetables, and choose a good quality ricotta cheese.
  • Brown the short ribs well before braising them. This will help to develop their flavor and color.
  • Use a variety of vegetables in the braising liquid. This will add flavor and depth to the dish. Some good options include carrots, onions, celery, and garlic.
  • Cook the short ribs until they are fall-off-the-bone tender. This will take about 2-3 hours, depending on the size of the ribs.
  • Make the ricotta gnocchi while the short ribs are braising. This will allow the flavors to develop and meld together.
  • Serve the short ribs with the ricotta gnocchi and a simple green salad. This will make a delicious and satisfying meal.

Conclusion:

Short ribs with ricotta gnocchi is a delicious and comforting dish that is perfect for a special occasion. The short ribs are braised until they are fall-off-the-bone tender, and the ricotta gnocchi is light and fluffy. This dish is sure to please everyone at your table.

Related Topics