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.