Short Ribs With Ricotta Gnocchi Recipe 435

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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 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.)

CHEAT'S RICOTTA GNOCCHI DOUGH



Cheat's Ricotta Gnocchi Dough image

Use this recipe to make Simple Spinach and Ricotta Gnocchi. For the best results, buy fresh full-cream ricotta. It's available at delicatessens and the deli counter of supermarkets.

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups (360g) fresh ricotta
1 cup (80g) finely grated Parmesan
1 cup (150g) plain (all-purpose) flour
3 eggs
1 1/2 teaspoons sea salt flakes
Cracked black pepper

Steps:

  • Place the ricotta, Parmesan, flour, eggs, salt and pepper in a large bowl. Mix until combined and a sticky dough forms.

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

15 MINUTE RICOTTA GNOCCHI



15 Minute Ricotta Gnocchi image

Adapted from delicious:days - http://tinyurl.com/qucncy These gnocchi go from pantry to plate in about 20 minutes. They can be adapted to any kind of flavors; try adding a bit of chopped herbs, some garlic, or vary the sauce in any way you like. With such simple ingredients, use the best quality you can find - be sure you're using real Parmigiano Reggiano or Pecorino Romano.

Provided by DrGaellon

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup ricotta cheese (whole milk or part skim)
1 egg yolk (medium or large)
1/4-1/2 teaspoon fine sea salt
1 ounce parmesan cheese (about 1/3 cup) or 1 ounce pecorino cheese, grated (about 1/3 cup)
1/2-2/3 cup all-purpose flour, plus more for the board

Steps:

  • Drain any liquid from the ricotta container. Combine the cheese in a large bowl with egg yolk, salt and grated cheese, mixing well to combine. Add flour and stir just until combined; it should still be quite sticky. The more flour you add, the denser the gnocchi will be, and you are aiming for light, fluffy pillows!
  • Bring a large pot of salted water to a boil.
  • Meanwhile, flour the board heavily. Scoop a large spoonful of dough onto the board and flour the top heavily. Flour your hands and roll the dough into a log about the width of one finger. Dip a sharp knife into flour, and cut into pieces the size of the last joint of your thumb (about 3/4"). Transfer to a parchment-lined, flour-dusted baking sheet. Repeat until all the gnocchi are formed. Work quickly so they don't get soggy and stick.
  • Turn the heat down under the pot until the water bubbles gently. Add the gnocchi and stir once so they don't stick to the bottom. Cook until the float to the surface, 2-4 minutes. Remove with a skimmer or spider and serve at once with a light tomato sauce, browned butter with sage, or any kind of pesto.

Nutrition Facts : Calories 413.5, Fat 22.4, SaturatedFat 13.4, Cholesterol 169.6, Sodium 615, Carbohydrate 28.4, Fiber 0.8, Sugar 0.6, Protein 23.7

RICOTTA GNOCCHI



Ricotta Gnocchi image

Make and share this Ricotta Gnocchi recipe from Food.com.

Provided by LUv 2 BaKE

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces part-skim ricotta cheese (or full fat if desired)
1 -1 1/2 cup flour
1 large egg
1/2 cup lowfat parmesan cheese, Grated
1 teaspoon salt
2 cups canned tomatoes, Chopped
6 fresh basil leaves, Shredded
2 garlic cloves, Minced
1 tablespoon olive oil
salt & pepper
1 dash red pepper flakes
1/2 cup part-skim mozzarella cheese, Cut Into 1 Inch cubes

Steps:

  • In a bowl, place the ricotta, grated cheese, egg, and salt; Add 1 cup of the flour and mix.
  • Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
  • Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
  • To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant - Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
  • To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix; Serve with additional sauce if desired.
  • Tip - dry the ingredients as much as you can before using, let your 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; this will aid in the ease of preperation of ginocchi.

Nutrition Facts : Calories 419, Fat 18.6, SaturatedFat 7.6, Cholesterol 83.3, Sodium 1030.2, Carbohydrate 47.3, Fiber 8.9, Sugar 6.1, Protein 22.6

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.

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From budgetbytes.com


ITALIAN BRAISED BEEF SHORT RIBS WITH GNOCCHI RECIPE - FOOD NEWS
Directions Soak the porcini in 1 cup boiling water until softened, about 15 minutes. Drain and chop; reserve the porcini and the soaking liquid. Add the mushrooms and soaking liquid with the rest of the liquid in the recipe. Heat a large Dutch oven over medium heat. Season the short ribs with salt and pepper.
From foodnewsnews.com


SHORT RIB AND RICOTTA GNOCCHI | RECIPE | RECIPES, RICOTTA GNOCCHI, …
Oct 30, 2014 - Short Rib and Ricotta Gnocchi. Oct 30, 2014 - Short Rib and Ricotta Gnocchi. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Meal Planning. Toddler Meal Recipes. Toddler Dinner Recipes ...
From pinterest.fr


PARISIAN GNOCCHI WITH BRAISED SHORT RIBS, SAN MARZANO
For the braised short ribs: Preheat the oven to 325 degrees F. Season the ribs with salt and pepper, and then add along with the chopped vegetables to a hotel pan or large pot. Just cover the vegetables and ribs with stock, and then add the tomato products. Cover with foil or a lid and place in the oven for 4 hours or until meat easily pulls ...
From cookingchanneltv.com


PIEDMONTESE.COM | BRAISED SHORT RIBS WITH POTATO GNOCCHI, BABY …
Bring a large pot of water to a boil. Add potatoes (skin on) to the pot and simmer for 45 minutes. Meanwhile, preheat the oven to 350°F. Remove potatoes from water and transfer to a sheet pan, then bake in oven for 5 to 10 minutes.
From piedmontese.com


SHORT RIB RAGU WITH RICOTTA GNOCCHI AND GREMOLATA | MINDFOOD
Mar 26, 2014 - Short Rib Ragu with Ricotta Gnocchi and Gremolata. Nothing says Autumn like a slow-cooked ragu. Serve with homemade ricotta gnocchi and gremolata. Belissimo! Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. …
From pinterest.nz


SHORT RIB AND RICOTTA GNOCCHI | RECIPE | RECIPES, RIB RECIPES, …
May 22, 2019 - Short Rib and Ricotta Gnocchi. May 22, 2019 - Short Rib and Ricotta Gnocchi. May 22, 2019 - Short Rib and Ricotta Gnocchi. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.com


SHORT RIB AND RICOTTA GNOCCHI | RECIPE | RECIPES, RIB RECIPES, BEST ...
Nov 20, 2013 - Short Rib and Ricotta Gnocchi. Nov 20, 2013 - Short Rib and Ricotta Gnocchi. Nov 20, 2013 - Short Rib and Ricotta Gnocchi. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up ...
From pinterest.ca


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