Prepare to embark on a culinary journey that will tantalize your taste buds and redefine comfort food! This isn't just another recipe – it's a mouthwatering marriage of Canadian poutine and Italian-inspired gnocchi that will make your dinner guests swoon. Imagine pillowy soft gnocchi smothered in a rich, melt-in-your-mouth short rib ragu, topped with squeaky cheese curds that create the most irresistible flavor explosion. Whether you're a foodie looking for a show-stopping dish or simply craving something extraordinary, this Gnocchi Poutine with Short Rib Ragu is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Canadian
Serves: 4 servings
Ingredients
- 1 lb gnocchi
- 2 lbs short ribs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 can (15 oz) diced tomatoes
- 1 cup cheese curds
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by preparing the short rib ragu. In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Season the short ribs with salt and pepper, then add them to the pot. Sear the short ribs on all sides until they are browned, about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
- In the same pot, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Return the seared short ribs to the pot. Pour in the beef broth and add the can of diced tomatoes, including their juices. Stir to combine all the ingredients. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and reduce the heat to low. Let the ragu simmer for about
- 5 to 2 hours, or until the short ribs are tender and can be easily shredded with a fork. Stir occasionally and check if more liquid is needed; add a bit of water or broth if necessary.
- While the ragu is simmering, prepare the gnocchi. Bring a large pot of salted water to a boil. Once boiling, add the gnocchi and cook according to the package instructions, usually until they float to the top (about 2-3 minutes). Drain the gnocchi and set aside.
- Once the short ribs are tender, remove them from the pot and shred the meat using two forks. Return the shredded meat to the pot and stir to combine with the sauce. Taste the ragu and adjust the seasoning with more salt and pepper if needed.
- To assemble the dish, place a serving of gnocchi on each plate. Generously spoon the short rib ragu over the gnocchi. Top with cheese curds, allowing them to soften slightly from the heat of the ragu.
- Serve immediately and enjoy your Gnocchi Poutine with Short Rib Ragu!
Tips
- Meat Selection: Choose well-marbled short ribs for maximum tenderness and flavor. Look for meat with good fat marbling that will break down during the long, slow cooking process.
- Searing Technique: Take your time when searing the short ribs. A deep, golden-brown crust develops incredible depth of flavor for your ragu.
- Low and Slow: The key to tender short ribs is patience. Simmer the ragu on low heat, allowing the meat to become incredibly tender and the flavors to meld beautifully.
- Gnocchi Cooking Tip: Don't overcook the gnocchi – they should be light and pillowy. As soon as they float to the top of the water, they're ready to be drained.
- Cheese Curd Magic: For the most authentic poutine experience, use fresh cheese curds. Let them sit on the hot ragu for a minute to slightly soften but not completely melt.
- Make-Ahead Friendly: The ragu can be prepared a day in advance, which actually allows the flavors to develop even more intensely.
- Serving Suggestion: Serve immediately to enjoy the contrast between the hot ragu and the slightly cool cheese curds.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 55g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 160mg
