Goat Cheese Gnocchi And Zasugo Recipe

Name: Goat Cheese Gnocchi And Zasugo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the zasugo; 5 lb. meaty bone-in beef short ribs; 3 lb. bone-in pork shoulder; Kosher salt and freshly ground black pepper; 1/4 cup olive oil; 2 medium onions, chopped (about 2 cups); 2 medium carrots, chopped (about 1 cup); 3 medium stalks celery, chopped (about 1 cup); 6 medium cloves garlic, coarsely chopped (about 2 Tbs.); 1 cup dry red wine; 2 14-oz. cans diced tomatoes (28 oz. total); 1-1/2 cups lower-sodium chicken broth; 2 tsp. chile oil, preferably Calabrian (optional); 2 bay leaves; 1 tsp. chopped fresh oregano; 1/2 tsp. crushed red pepper flakes; For the gnocchi; 1 lb. fresh goat cheese, crumbled (or ricotta); 2 large eggs, lightly beaten; Kosher salt and freshly ground pepper; 1-1/2 cups all-purpose flour, more for the work surface and baking sheet; Extra-virgin olive oil, for the cooked gnocchi; For serving; 12 oz. unsalted butter, cut into pieces; 7 oz. (7 packed cups) baby arugula; 2 Tbs. extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup on a rasp grater)

Servings: persons

For the zasugo
5 lb. meaty bone-in beef short ribs
3 lb. bone-in pork shoulder
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 medium onions, chopped (about 2 cups)
2 medium carrots, chopped (about 1 cup)
3 medium stalks celery, chopped (about 1 cup)
6 medium cloves garlic, coarsely chopped (about 2 Tbs.)
1 cup dry red wine
2 14-oz. cans diced tomatoes (28 oz. total)
1-1/2 cups lower-sodium chicken broth
2 tsp. chile oil, preferably Calabrian (optional)
2 bay leaves
1 tsp. chopped fresh oregano
1/2 tsp. crushed red pepper flakes
For the gnocchi
1 lb. fresh goat cheese, crumbled (or ricotta)
2 large eggs, lightly beaten
Kosher salt and freshly ground pepper
1-1/2 cups all-purpose flour, more for the work surface and baking sheet
Extra-virgin olive oil, for the cooked gnocchi
For serving
12 oz. unsalted butter, cut into pieces
7 oz. (7 packed cups) baby arugula
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 oz. Parmigiano-Reggiano, finely grated (1/2 cup on a rasp grater)

1
Make the zasagu
2
Position a rack in the center of the oven, and preheat the oven to 350u00b0F.
3
Season the meat generously with salt and pepper. Heat the olive oil in a 7-quart Dutch oven or heavy-duty pot over medium-high heat until it's shimmering hot. Sear the pork shoulder on all sides until browned and caramelized, about 6 minutes. Remove the meat to a large plate. Sear the beef short ribs, in batches if necessary, on all sides until browned and caramelized, about 5 minutes per batch. Transfer the ribs to the plate.
4
Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook, stirring often, until softened, 4 to 5 minutes. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the wine, stirring to scrape up any browned bits, and cook until reduced by half. Return the meat to the pot, add the tomatoes, chicken broth, chile oil, bay leaves, oregano, and red pepper flakes. Cover and bake until the meat is very tender and pulls away from bone easily, 3- to 3-1/2 hours.
5
Make the gnocchi
6
Combine the goat cheese, eggs, and a pinch of salt and pepper in a medium bowl, Using an electric mixer, beat on medium speed until blended, scraping down sides of the bowl as necessary. Add the flour, 2 to 3 tablespoons at a time, beating on low speed between additions, until it is absorbed and a soft, pliable dough begins to form. You may not need all the flour. The dough should be moist and slightly sticky.
7
Turn the dough out onto a lightly floured work surface and form it into a ball. Cut the ball into quarters. Cover three of the dough pieces in plastic wrap and refrigerate. Roll the remaining piece of dough into a 1-inch thick rope, about 20 to 24 inches long, dusting with flour as needed. Using a sharp knife, cut the rope into 3/4-inch pieces and transfer them to a lightly floured baking sheet. Repeat this process with the remaining dough pieces. See link

4350

kcal

Calories

325

Fat

Carbs

295

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: For the zasugo, 5 lb. meaty bone-in beef short ribs, 3 lb. bone-in pork shoulder, Kosher salt and freshly ground black pepper, and more.

Yes, Goat Cheese Gnocchi And Zasugo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Goat Cheese Gnocchi And Zasugo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions