Stout Braised Short Ribs Over Potato Gnocchi with Irish Cream Sauce

These Stout Braised Short Ribs over Potato Gnocchi with Irish Cream Sauce make an impressive restaurant-style meal you can make right at home!

Soft, pillowy homemade gnocchi drenched in a rich cream sauce and topped with melt-in-your-mouth tender short ribs slowly braised in a dark and creamy stout. 


– Idaho® Potatoes – salt and pepper – egg yolks – flour – bone in short ribs – olive oil – yellow onion


Preheat oven to 400 degrees F. Pierce the potatoes, wrap in foil and bake for 1 hour, until tender.

Allow the potatoes to cool until able to safely handed. Peel and rice or mash the potatoes.

Work in the 2 egg yolks and season with salt. Mix to combine.

Gently, start working in the flour, ½ cup at a time, to make a dough. Use caution to not overwork the dough, as gnocchi should be tender and light.

Grab a fist full of dough and cover the mass of dough you aren’t working with a clean kitchen towel.

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