Potato Gnocchi with Beef Short Rib Ragu' and Pecorino Chip

Potato Gnocchi with Beef Short Rib Ragu' and Pecorino Chip

Contributed by : Amherstburg Food and Fellowship Mission

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Italian Recipes : Dinner Recipes

Comfort food, elevated—that’s how Chef Paolo Vasapolli describes his signature short rib ragu with gnocchi, one of the most beloved dishes at Pointe West Golf Club. Inspired by the rustic, everyday ragu of his Italian roots, Chef Paolo gives this version a luxurious twist with rich, tender short ribs and pillowy potato gnocchi. “In Italy, everyone knows how to make ragu,” he says, “but this one’s a little special.”

Though the short ribs are an investment, their deep flavour and the comfort they deliver have made the dish a member favorite—and well worth the effort. It’s a reflection of Paolo’s culinary style: rooted in tradition, crafted with care, and made to bring people together around the table.

Total Time

3 hours, 30 minutes

Prepare Time

30 minutes

Cook Time

3 hours

Recipe Servings

4 servings

Ingredients for
Potato Gnocchi With Beef Short Rib Ragu' And Pecorino Chip

2 tablespoons vegetable oil
3 1/2 to 4 pounds short ribs, each about 2-inches long, cut across the ribs
Salt and freshly ground pepper
1 dried bay leaf
5 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
1 tablespoon all-purpose flour
8 ounces of tomato sauce
2 cups red wine, such as cabernet
1/2 head garlic, cloves separated and peeled
3 1/2 cups homemade beef stock
1 lb of potato gnocchi
Chopped parsley
Grated Pecorino Romano chip for garnish (Optional) just grated cheese on top will do

How to Make
Potato Gnocchi With Beef Short Rib Ragu' And Pecorino Chip

Heat oven to 325 degrees F.
Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches, if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
Meanwhile, prepare bouquet garni by placing bay leaf, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string and set the bouquet garni aside.
Add carrots, celery, onion to the oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
Add flour and tomato paste to the casserole, and stir to combine. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in the gnocchi and cook until they float to the top. Drain gnocchi. (Optional: Heat up a frying pan with oil until hot and sear the gnocchi until golden brown), add to the short rib ragu and toss together.
Top with the pecorino Romano Chip or sprinkle freshly grated Pecorino Romano and parsley and serve.

(For the Pecorino Romano chip just place a small stack and press down to make a circle on parchment paper and bake till golden brown)

Notes

Buon Appetito