Dining In 2 minutes 29 December 2022

Warm Up this Winter with this Tampa Staple's Gnocchi Recipe

A modern and refined take on the classic pasta in meat sauce from Florida's Rooster & The Till.

This Tampa Bib Gourmand is known for their innovative plating and pairings. However, for the colder months, we wanted to focus in on something soothing. Enter chef-owner Ferrell Alvarez of Rooster and the Till Parisian-style gnocchi with braised short ribs, ricotta and pickled peperonata. The ricotta recipe is below, but those wanting to save time can easily buy fresh ricotta. It's a hearty and rich dish—butter plays a starring role here—but view this plate as a filling, comforting cooking project for a winter afternoon. Chef Alvarez says, "This is the only dish that has been on the menu at Rooster since day one."


Gnocchi dough
  • 1.5 cups water
  • 16oz butter
  • 2.25 cups all purpose flour
  • 1/2 tablespoon Dijon mustard
  • 1 tbsp chopped parsley
  • 4 eggs
  • 1 tbsp salt

Method

  • Bring the water and butter to a simmer in a sauce pot. Once simmering, add the all purpose flour and stir on low heat for 5 minutes.
  • Add flour-butter mixture, parsley, and Dijon to a KitchenAid bowl. With the paddle attachment, mix on low speed, adding one egg at a time; don’t add the next one until fully incorporated.
  • Place gnocchi dough into a piping bag and pipe into just simmering water.
  • Once the gnocchis float, remove from water and cool in fridge.
Short ribs
  • 10 lb. boneless short ribs
  • 2 large yellow onions, diced
  • 2 large carrots, diced
  • 2 celery stalks, large diced
  • 10 whole garlic cloves
  • 1 qt. San Marzano tomato juice
  • Beef stock

Method

  • Season the short ribs with salt and pepper, then sear on both sides.
  • Place the seared short ribs in a deep baking pan.
  • Add the onions, carrots, celery, garlic, and tomato juice to the short ribs. Submerge in beef stock, cover in foil, and cook for 4 hrs at 300°F until tender and falling apart.
Ricotta
  • 1/2 gallon whole milk
  • Juice of 2 lemons
  • 1/2 tablespoon salt

Method

  • Add milk and salt to a sauce pot and slowly bring to a boil.
  • Once boiling, add the lemon juice and let simmer for one minute.
  • Remove from heat and place into the refrigerator.
  • Spoon ricotta into a fine strainer and reserve.
Pickled peperonata
  • 1 lb sweet peppers
  • 16 oz apple cider vinegar
  • 8 oz water
  • 4 oz sugar
  • 2 tablespoons salt

Method

  • Add everything except peppers to a pot and bring to a boil.
  • Once liquid is cooled, add thinly sliced peppers.
  • Chef’s note: this is best when pickled for a minimum of 3 days.
Rooster and the Till
Rooster and the Till
  • Short rib drippings
  • Strain the cooked ribs and reserve all the liquid (braising liquid).
  • Melt 1/4 lb butter in a small saucepan. Once the butter is melted, add 1/4 lb flour and mix thoroughly with a wooden spoon to make a roux.
  • In a separate saucepan, bring the braising liquid to a soft boil and then add the roux.
  • Simmer roux for 7-10 minutes at a low heat while stirring frequently.
  • The drippings should be thick and rich.
  • Season to taste with salt then strain one last time.
Composing the dish
  • 1 cup short rib drippings
  • 2 tsp minced garlic
  • 1/3 cup chopped San Marzano canned tomatoes
  • 1 cup vegetable stock
  • 2 tbsp unsalted butter
  • 1 tbsp chopped parsley
  • 12 gnocchi

Method

  • Heat a large sauté pan over medium high heat with 1 tablespoon of olive oil.
  • Once the oil is warm, add the minced garlic and sauté for 10-15 seconds.
  • Add the chopped San Marzano tomatoes and combine.
  • Add the short rib drippings, vegetable broth, and gnocchi; reduce the heat to medium and simmer, stirring frequently.
  • Continue cooking until sauce is thick and rich and gnocchi are heated all the way through. Taste one to be sure.
  • Remove pan from heat and add butter and chopped parsley.
  • Season to taste with salt and serve in a bowl. Finish with as much homemade ricotta and pickled peperonata as you like.

Dining In

Keep Exploring - Stories we think you will enjoy reading