Parisian Gnocchi with Braised Short Ribs, San Marzano Tomatoes, Smoked Ricotta and Pickled Peperonata

Recipe courtesy of Ferrell Alvarez, Executive Chef, Rooster and The Till Restaurant, Tampa, Florida
Show: Emeril's Florida Episode: Tattoos, Rebels and a Rooster
Prep: 1 hr 15 min
Inactive Prep: 9 hr 30 min
Cook: 5 hr 15 min
YIELD: 6 servings
LEVEL: Difficult


      • 1 tablespoon Dijon mustard
      • 1/2 tablespoon salt
      • 1/2 tablespoon fresh parsley, chopped
        • Pinch of salt
        • 1/2 gallon whole milk
          SHORT RIB JUS:
          • 1/2 cup unsalted butter
          • 1/2 cup all-purpose flour
            • One 28-ounce can San Marzano tomatoes
            • 1 teaspoon minced garlic
            • 1 teaspoon minced parsley
            • 1 teaspoon minced shallot
            recipe tools


            Special equipment: a pastry bag with a large, smooth tip; cheesecloth; a smoking gun

            For the pickled peperonata: Combine the apple cider, sugar and water in a saucepot and bring to a boil to dissolve the sugar. Slice the peppers thinly with a knife, making sure to remove the seeds. When the liquid is cooled, pour over the peppers and cover. Allow to pickle overnight.

            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 apart. Allow the meat to cool, and then separate the meat from the bones. Set aside. Reserve the drippings.

            For the gnocchi: In a saucepan, melt the butter with the water over medium heat to a soft simmer. Add all the flour at once and start stirring quickly with a wooden spoon until fully combined. Cook the dough for 5 minutes on low heat, and then remove from the heat.

            Transfer the dough to a stand mixer with a paddle attachment. Begin mixing, adding one egg at a time to fully incorporate. At the end, add the Dijon, salt, and parsley. Allow to rest 30 minutes before removing from the bowl. When cooled slightly, move the dough to a pastry bag with a large, smooth tip.

            Bring a pot of water to a gentle simmer, just enough to create steam not boiling. Using the pastry bag, shoot the gnocchi into the water one at a time, cutting them at about 2 inches long using an offset spatula or flat knife. Cook in batches and remove when they begin to float; allow to cool.

            For the smoked ricotta: Add a pinch of salt to the milk and bring to boil in a saucepot. Shut off the heat, and then add the lemon juice and stir. Bring back to a soft simmer until the milk curdles and small curds begin to form. Allow to cool, and then using cheese-cloth, strain the solidified ricotta from the whey. Using a smoking gun, apply generous smoke to the covered ricotta 3 times, stirring between applications.

            For the short rib jus: In a medium saucepot, melt the butter, and then add the flour and stir until it is a wet sand consistency. Add the reserved liquid from the short ribs and bring to boil. Simmer for 20 minutes then season to taste.

            For the San Marzano tomatoes: Strain the tomatoes, reserving the liquid. Cut them into medium dice and toss with the garlic, parsley and shallot. Set aside.

            To assemble the dish, saute the tomatoes over high heat, and then add the short rib and gnocchi until warmed through. Plate and add a few spoons of ricotta, then garnish with the peperonata.

            This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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