Braised Short Ribs with Parmesan Gnocchi

This recipe was a compilation from Martha Stewart and The Hopeless Housewife.  I love gnocchi, so does C.  Miss F took some convincing and I still don't think she was sold on it.  She just isn't a fan of potatoes, she doesn't even love French fries!  No worries, she didn't go hungry at all.  She calls short ribs, "more meat!" because that is what she always proclaims whenever we have it.  I don't think I will ever eat leftover mashed potatoes again, they will always be reserved for making gnocchi.  I have this nifty gnocchi roller that works perfectly for adding the grooves to the pasta.

Braised Short Ribs with Parmesan Gnocchi

1 to 1 ½ pounds boneless short ribs
1 teaspoon salt
1 teaspoon freshly cracked pepper
2 teaspoons vegetable oil
6 carrots, peeled and chopped
1 onion, chopped
2 cloves garlic
1 6-ounce can tomato paste
1 ½ cups red wine
2 cups beef broth
1 teaspoon thyme
1 bay leaf

2 cups mashed potatoes
1 large egg
1 cup flour
¼ cup grated Parmesan
¼ teaspoon salt

fresh basil

Preheat the oven to 275 degrees. Season the short ribs with salt and pepper. In a dutch oven, heat the vegetable oil over medium high heat and sear all sides of the short ribs, about 2 to 3 minutes per side. Remove the short ribs and set aside. Pulse the carrots, onion and garlic in a food processor four or five times, until roughly minced. Add the carrots, onion and garlic to the dutch oven and saute until tender, about two minutes. Stir in the tomato paste and saute for a minute more. Add the wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in the beef broth, thyme and bay leaf. Return the short ribs to the pot and cover. Place in the oven and cook for 3 hours, until tender. Remove the short ribs from the pot and shred the meat with two forks. Return the meat to the pot and stir to combine, salt and pepper to taste.

Boil 6 quarts of water in a large pot. Stir together the mashed potatoes and egg yolk, then stir in the flour, Parmesan and salt. If the dough it still quite sticky, add more flour a tablespoon at a time. Place the dough on a floured surface and knead a couple times. Divide the dough into four equal pieces, then roll each into ½" diameter logs. Cut into 1" long gnocchis, the use a fork to add grooves to each. Place the gnocchi into the large pot and cook until they rise to the top. Remove with a slotted spoon and top with the short ribs and basil.

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