Everyone needs another gnocchi recipe in their life, and this braised beef short ribs with charred pepper cream gnocchi is the best I’ve ever had!
The best meal I’ve ever had was with Beef, It’s What’s for Dinner. We headed out to Kentucky, ate a ridiculous amount of the most incredibly perfectly cooked beef ever and came home dying to get the recipes.
My favorite of the night? A gnocchi with boneless beef ribs.
The gnocchi was a ricotta gnocchi with a pepper cream sauce that reminded me so, so much of our Roasted Red Pepper Pasta I had to recreate the recipe ASAP.
Is Gnocchi Potato or Pasta?
The never-ending debate of what gnocchi actually is. In the end, it doesn’t matter. It’s just delicious. That’s all you need to know! Technically gnocchi is an Italian pasta, but since it is most commonly made with potatoes, it is also considered a dumpling. So it’s both…a potato dumpling and a pasta. For texture and flavor, I think of it more as a dumpling myself.
You can make this recipe with any kind of gnocchi you like, but we prefer to use potato gnocchi.
Is Gnocchi Healthier Than Pasta?
I’m not even going to go there! Both gnocchi and pasta have their pros and cons. Gnocchi made potatoes contains potassium which you aren’t going to find in pasta, but gnocchi is also very calorie dense. Pasta usually has more protein, but also is high in carbs. So it depends on what you are trying to cut back on in your diet.
Can You Eat Gnocchi Cold?
Gnocchi can be safely eaten cold, but trust me on this one, you don’t want to! Cold gnocchi gets sticky and all clumps together and the texture is no bueno. It is best eaten hot!
How Do You Know When Gnocchi is Done?
Gnocchi cooks quickly and is so easy. You will know it is done when it floats up to the top of your boiling water. It should only take 2-4 minutes.
Charred Pepper Cream Sauce
Now that we have covered all things gnocchi, let’s talk about the charred pepper cream sauce! First, you need to char the peppers. Place the peppers directly on your burner if you have a gas stove. Place them in a pan if you have an electric stove. Rotate them until they get charred and blistered on all sides, then immediately place them in a ziplock bag.
Allow them to sit in the bag for 30 minutes so they can steam, then pull them out and remove the skin. It should just peel off easily. Then follow the remaining instructions for completing the sauce.
Pro tip: One of the keys to this recipe is actually the fine mesh strainer. Pressing the sauce through it will take a few minutes of your time, but it will make for the silkiest sauce ever.
How Do You Make Oven Braised Short Ribs?
I’m going to refer you to our Oven Braised Short Ribs post to answer all your beef ribs recipe questions. We also address more short ribs details in our Korean Oven Braised Short Ribs post. Let me just say here that beef short ribs are luscious heaven on a plate! They melt in your mouth and combine with the creamy gnocchi perfectly!
Beef Short Ribs in the Instant Pot
If you don’t have time to braise the short ribs in the oven, you can Instant Pot the ribs. Cook them for 45 minutes in the Instant Pot and allow a 10 minute natural release. We love short ribs in the Instant Pot! Our Sticky BBQ Instant Pot Short Ribs and Mustard Carolina BBQ Sauce Instant Pot Short Ribs are both glorious!
This is a gnocchi recipe that will impress the family and any guest you have over! Oven Braised Beef Short Ribs with Charred Pepper Cream Gnocchi might be a mouth full to say, but you’ll eating mouth full after mouth full of it when it is served! Holy yum!
More Decadent MAIN DISHES You Must Try:
- Best Prime Rib
- Instant Pot Turkey Breast
- Smoked Prime Rib
- Carolina Pulled Pork
- Korean Oven Braised Short Ribs
- Oven Braised Beef Roast
- Creamy Herb Chicken with Sun-Dried Tomatoes
- Herb Roasted Turkey Breast
- Smoked Tri Tip
- Easy Garlic Butter Steak
- Authentic Italian Bolognese Sauce
- All our MAIN DISH recipes!
Beef Short Ribs with Charred Pepper Cream Gnocchi
- 2 lbs beef short ribs
- 1/2 Cup flour
- 2 tablespoon olive oil
- 1/2 Cup beef broth
- 1/3 Cup white cooking wine, or 1/2 cup white wine
- 1 onion, quartered
- 6 cloves garlic, peeled
- 5 sprigs thyme, fresh
- 4 yellow bell peppers
- 2 tbsp butter
- 1 shallot, minced
- 2 Cloves garlic, minced
- 1/3 Cup white cooking wine, or 1/2 cup white wine
- 1 1/2 Cups heavy cream
- 1/2-3/4 tsp salt
- Parmesan, shaved
- thyme, fresh
For The Ribs
- Preheat the oven to 350.
- Season the flour with salt and pepper and dredge each short rib in the flour on each side.
- Heat the oil in a pan over medium high heat and brown each side of the ribs including the ends for about a minute each side. Remove from the pan. Wipe out any excess flour that is black.
- Add the remaining ingredients and bring to a simmer. Add the meat back in to the pot and add the lid.
- Place the pot with the lid on in the oven for 2-2 1/2 hours or until the meat is falling off of the bones.
For The Sauce
- Meanwhile, on a grill, in a pan or over a gas range, char the peppers on each side until blistered and black. Immediately remove to a ziplock bag and seal closed.
- Allow the peppers to steam for 30 minutes then remove from the bag and remove the skin.
- Remove the top and the inner seeds then chop the peppers into quarters.
- Melt the butter in a skillet over medium heat.
- Add the garlic and shallots and cook until fragrant, about 3 minutes.
- Stir in the wine and cook until reduced by half, about 4 minutes.
- Add the cream and peppers, reduce the heat to a simmer on medium low, cooking for about 10 minutes.
- Set aside for 3 minutes.
- Pour everything in a blender and blend until smooth.
- Push the sauce through a fine mesh strainer, working a spatula through it to help push the sauce through. Work in small batches, pushing the sauce through to the skillet.
- Season with salt and pepper and heat to low heat.
- Cook the gnocchi and drain. Add to the sauce and toss to coat.
- Serve on a plate with a rib on top and a few shavings of parmesan and sprinkle of fresh thyme
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