Sweet Potato Gnocchi with Braised Short Ribs and Roasted Pearl Onions

Get to know our new Executive Chef Tim Goddu’s style with one of his signature recipes: Sweet Potato Gnocchi with Braised Short Ribs and Roasted Pearl Onions.

Yields 2 Entree or 4 Appetizer Portions

For Gnocchi:

  • 3 lbs. sweet potatoes
  • Cheesecloth
  • Butcher’s Twine
  • 1 ¼ tsp. kosher salt
  • 2 to 3 qts. all-purpose flour
  • 3 egg yolks

Wash, perforate, and bake sweet potatoes at 350 degrees until cooked through; time will depend on size. Let potatoes sit and cool before peeling and ricing onto sheet pan to cool. I’ve found that if you wrap, tie, and hang the riced potato in cheesecloth to drip in a bowl overnight it will help remove excess liquid. Otherwise, the use of extra flour needed to bind the dough will make the gnocchi too gummy.

The next day, place the potato, salt, and 1 cup of flour in a mixer with a dough hook attachment. Slowly blend to incorporate flour. Gently add more flour until little pearls form. Add 1 egg yolk and mix. Add flour and bring to pearls. Repeat with remaining yolks. Finally, mix until kneadable dough has formed and transfer to lightly floured surface. Knead dough, gradually adding flour until gnocchi dough springs back when touched. Place in lightly floured bowl, loosely cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.

When ready, cut off a section of dough and roll into an even tube the width of your thumb. Sprinkle with flour and cut into 1 inch bites. Transfer gnocchi to well-floured sheet pan and freeze to harden. When hard, gather and store in an airtight container.


For Short Ribs:

  • 4 bone-in short ribs
  • Salt to taste
  • 1 Tbsp. black peppercorns, ground
  • Cooking oil of your choice, small amount
  • 1 large red onion, roughly chopped
  • 5 cloves garlic, smashed
  • 2 bottles IPA
  • 1 orange, quartered & squeezed – set juice aside
  • 2 carrots, peeled & roughly chopped
  • 2 to 3 bay leaves
  • 1 cinnamon stick, broken in two
  • 1 Tbsp. fresh rosemary
  • 2 tsp. fresh thyme
  • 3 whole cloves

Season the short ribs with salt and ground pepper. Heat a large sauté pan on medium-high heat with a small amount of oil. Sear all sides of each short rib very well and set aside (in single layer) in a 4 to 6-inch-deep roasting pan. Add onions and garlic to the hot pan to sear, and half a beer to scrape fond off pan. Pour mixture over ribs and add remaining ingredients. Add water and more beer or more orange juice to just cover short ribs. Cover with 2 layers of plastic wrap and 1 layer tinfoil – shiny side in. Braise short ribs for 4 hours at 300 degrees. Meat should be tender enough to fall right off the bone. Uncover and let rest, cool ribs in sauce overnight.

The next day, remove and dispose of hardened fat top layer. Remove meat from sauce and put sauce in pot to liquefy. Strain well and put back on low heat to reduce by two thirds; cool to let thicken. Pull meat from cartilage and shred to bite sized pieces. Set aside.


For Roasted Pearl Onions:

  • 1 lb. white pearl onions

Remove any loose skins, but do not peel onions. Roast at 425 degrees until just tender. Set at room temp to cool and cook through. When cool, cut just the stem off each onion and squeeze to peel. Set aside until ready to complete dish.


To Complete:

  • Water for boiling
  • Sprinkle of salt
  • 1 Tbsp. cooking oil of your choice

Bring pot of water to boil – season with a sprinkle of salt. When water is boiling, add the oil to a large sauté pan and bring to medium-high heat. Blanch gnocchi in boiling water for 3 or 4 seconds to begin the cooking process and remove from the water. Dab to remove excess water and carefully add gnocchi to the hot pan to sear. Gnocchi will crisp to golden brown within a minute or two. Flip with a thin spatula to sear the other side and add the onions to get color. Add short rib meat to heat through. Add a scoop of the reduced braising liquid and toss to create sauce. Season with salt to taste.

Garnish suggestions: chopped parsley / chopped sage / freshly shaved parmesan / dollop crème fraîche.

After you try Chef Tim’s recipe, let us know how it was on our Facebook page.