Todays Coastal Cooking recipe is courtesy ofChef Richard Silvia of The White Horse Tavern via our weekly Rhode Show segments, which premiere Tuesdays at 9am.



2 lbs Idaho potatoes, scrubbed, roasted, peeled,  and milled or mashed lightly
1 cup all purpose flour
1 large egg, beaten to blend
1 pinch coarse kosher salt
1 tbsp olive oil


Slightly cool the potatoes until it is warm enough for you to touch for long periods. Lightly fold in the remaining ingredients until a soft dough is formed. Allow to rest for 20 minutes. Dust a sanitized and dry countertop with a coating of flour. Roll the dough into 1 ” dowels and slice those dowels into 1 inch logs. Blanch in salted boiling water. Drain well and rest on parchment. Sear crispy in warm butter in a saute pan.


2 lbs Short Ribs, trimmed lightly and seasoned well with  salt and black pepper
2 carrots, washed and sliced
1 onion, peeled and sliced
2 ribs celery, washed and sliced
1 qt chicken stock
1 qt demi glacé
1 cup red wine


Sear the short ribs in canola oil until crusty brown. Remove from the pan and add the vegetables until coated and slightly browned. Deglaze with the red wine, reduce by half. Add the Demi and chicken stock and braise for 5-6 hours at 300 checking often and adding small cups unseasoned chicken stock. Pull the meat and return to the sauce and vegetables.


Toss the crisp gnocchi a with  enough of the meat sauce to coat the gnocchi a well.


Sprinkle lightly with Pecorino Romano cheese, drops of white truffle oil, and shaved chestnut or dry cured egg yolk.


Potato Gnocchi