Short Rib Fever: A Week of the Best Short Rib Recipes- Short Rib and Ricotta Gnocchi

By Erika on October 30th, 2013 / / 4 Comments

Short Rib and Ricotta Gnocchi | The Hopeless Housewife

Short Rib Fever Week continues with my recipe for Short Rib and Ricotta Gnocchi.

Short rib. Gnocchi. Rich sauce that you want to lick off the bowl when you are finished. Need I say more?? I always order gnocchi on any menu that has it, I absolutely love gnocchi but I have had some melt-in-your-mouth versions and some dreadful, awful, chewy and rubbery versions. This one is GOOD. And EASY. This entire recipe should stay in your file for a really, really good meal. The rich sauce, tender short rib and pillow-soft gnocchi are so flavorful and yummy, you might just have seconds! Gnocchi is really intimidating if you have never done it before but it actually is very easy when made with ricotta. I used to boil potatoes to make potato gnocchi and really had to learn how to NOT end up with lumpy, tough or starchy gnocchi (now I bake the potatoes, use a ricer and don’t over-mix them), but this ricotta version is so much easier and will have you wondering why you haven’t made it before!

Short Rib Fever: A Week of the Best Short Rib Recipes- Short Rib and Ricotta Gnocchi

Short Rib Fever: A Week of the Best Short Rib Recipes- Short Rib and Ricotta Gnocchi


For the short ribs:

  • 2 pounds bone-in short ribs (you can find these at the butcher or higher end grocery stores)
  • 1 tsp salt
  • 1 tsp freshly cracked pepper
  • 2 tsp vegetable oil
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 onion, chopped
  • 2 tsp garlic, minced finely
  • 1 6-ounce can tomato paste (about 3/4 cup)
  • 1 1/2 cups red wine
  • 2 cups beef stock
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf

For the gnocchi:

  • 1 15-ounce container whole milk ricotta
  • 2 large eggs, lightly beaten
  • 1 1/4 cups grated Parmigiano-Reggiano
  • 1/4 teaspoon grated nutmeg
  • 1 1/4 cups all-purpose flour
  • ¼ tsp salt
  • ¼ tsp pepper


  1. Start the short ribs. Preheat oven to 275 degrees. Season the short ribs with salt and pepper. In a heavy oven-proof dutch oven, heat the vegetable oil over medium-high heat and sear each side of the short ribs until they a a nice caramelized brown, about 3 minutes per side. Remove from the dutch oven and set aside (do not rinse out).
  2. Purée celery, carrots and onion in a food processor. Add to the dutch oven along with the minced garlic over medium heat. Sauté until tender, scraping the brown bits from the bottom of the pan. Stir in tomato paste and sauté another minute. Add wine and deglaze pan, making sure to incorporate any brown bits from the bottom of the pan. Add sage, thyme and bay leaf then beef stock and stir well, cooking until it starts to bubble.
  3. Add short ribs to the dutch oven and cover. I like to coat the ribs with the braising liquid. Place in preheated oven and cook for about 3-4 hours, until the short ribs are very tender and fall off the bone (I do mine in 3 hours and they’re quite tender). This will still need a seasoning of salt and pepper when it comes out of the oven.
  4. Start the gnocchi. When the short rib is about 30 minutes from coming out of the oven, start prepping the gnocchi. They can be cooked right before the ribs come out. Stir together the ricotta, eggs, the parmesan cheese, nutmeg, and salt and pepper. Add flour, stirring to form a soft, wet dough. If too sticky to roll out, add a little more flour. Shape the 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.
  5. Bring a medium to large pot of salted water (3 tablespoons salt for 6 quarts water) to a boil. Starting with half the batch, add few of the gnocchi at a time to the pot and stirring occasionally until half the gnocchi are in the pot. Cook 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.
  6. Finish short ribs. Take the short ribs out of the oven and remove them from the sauce. With two forks, pull the meat off the bone, removing the fat/bones and discarding. I like to leave some big chunks of meat along with some shredded meat. Some ribs are more fatty than others. If there is a lot of fat on top of the sauce, use a baster and remove some of the fat. If the sauce is too thin, place on burner over medium- medium-high heat and reduce the liquid until the sauce is thicker. Season with sea salt/pepper to taste after reducing. Put the meat back into the sauce and toss to coat. Spoon sauce/ribs into each bowl or plate and top with gnocchi. I like to add some more sauce to the top. Enjoy!


Short Rib Ricotta Gnocchi | The Hopeless Housewife

Short Rib and Ricotta Gnocchi 2

show comments 4 responses

  • Dawn Montoya says:

    i NEVER cook with wine, since I am not a drinker. Can you either give me a good substitute for the wine or tell me what brand I should buy. I always like when people say “a good red wine”. I wouldn’t know the difference…LOL Thanks!

  • April says:

    Made these short ribs today and LOVED them!!! Just served over pasta (wasn’t feeling ambitious enough to make the gnocchi too- one day!) Followed the recipe exactly, and it was sooo delicious. Restaurant quality- thanks for this great recipe!

  • Kirby says:

    Wow!! Made this for valentines day and it was to die for!! Simple and delicious 🙂

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