Gnocchi with Short Rib Ragu
1 pound russet potato
2 TBSP Melted Butter
1 cup Gluten Free Flour
2 TBSP Salt
1 pound of Short rib
½ Cup Onion
½ Cup Carrot
1 TBSP Minced Garlic
¼ Cup Dry Red Wine
2 Cans Tomato Sauce (14oz)
¼ Cup Water
½ TSP Red Pepper Flakes
1 TSP Salt
1 TSP Pepper
Preheat oven to 400 degrees.
Rub potatoes with oil, wrap in foil and bake until tender, about 45 minutes.
While warm, peel skin off potato. Cool.
In a food processor, pulse potato until smooth.
Combine potato, flour and salt.
In separate bowl combine egg and melted butter.
Combine wet and dry ingredients and knead into a smooth ball. Cover and rest for at least an hour.
Cut off small section of dough and form into a rope.
Use a bench scraper and quickly cut the rope into small 2 inch pieces of gnocchi.
Bring water to a boil. When boiling, drop in gnocchi.
When they start to float (2-3 minutes) your gnocchi is ready! Woohoo!
Sear Shortrib or Mushrooms in pan until deep brown and put in instant pot.
Add carrots, garlic, and onion to the pan and cook 2-3 minutes.
Deglaze with red wine and cook additional minute.
Add all ingredients to your instant pot and cook for 35 minutes on high pressure.
Remove short rib and shred then return to pot.
Put gnocchi in a bowl, pour some ragu on top. ENJOY YOUR MASTERPIECE!!