Recipes by Debbi Snook | Wine Commentary by Gary Twining | Photos by Beth Segal
Sublime describes the handmade Potato Gnocchi and Beef Short Ribs created by Gervasi Vineyard in Canton, winner of the highly coveted Overall Best of Show and Best of Ohio awards for its Sognata Vidal Blanc Ice Wine.
Beef Short Ribs:
- 2 pounds boneless beef short ribs (or 3 meaty pounds, bone-in)
- Salt and pepper
- Cooking oil
- 2 quarts beef broth
- 2 carrots, halved
- 3 celery stalks, cut in pieces
- 1 large onion, cut in quarters
- 1-2 TBS butter
- 2 TBS fresh parsley, chopped
- 2 pounds baking potatoes (russet)
- 1/3 cup cornstarch
- 2/3 cup all-purpose flour, plus extra for dusting
- 1 tsp salt
- 2 egg yolks
- 1-1⁄2 TBS olive oil
Heat oven to 425 degrees.
Season beef heavily with salt and pepper. Sear on all sides in hot pan, tilting if necessary to hit all flat sides of the meat. Transfer to deep, wide ovenproof pan, add vegetables and broth to cover. Cover with parchment paper, then foil. Cook 3 hours.
Let cool in pan, then place pan in fridge overnight. Remove fat layer and vegetables. Separate meat and broth and refrigerate.
Make gnocchi. Wash potatoes, prick with fork and bake 45 minutes in a 365-degree oven.
Blend cornstarch, flour and salt. When potatoes are tender, peel them and squeeze through ricer or sieve. Sprinkle with flour mix and blend lightly but thoroughly with knife, bench scraper or pastry blender. Do not knead. Drizzle with egg and olive oil and blend lightly and thoroughly again. Dough should hold together and be slightly tacky.
Cut dough into 8 pieces to shape. Gently roll each piece into ropes about dime-width. Cut with knife into 1-inch-long pieces and place on floured tray.