French Onion Short Rib Gnocchi

Prep Time: 30 mins | Cook Time: 3 hours | Course: Dinner | Servings: 4

French onion soup and short ribs simmer into a very flavorful broth. Gnocchi nestles in the last 5 minutes with some melty mozzarella. Inspired by Lauren at Climbing Grier Mountain https://www.climbinggriermountain.com/2016/11/french-onion-gnocchi-casserole.html and Deb at Smitten Kitchen for her amazing french onion soup https://smittenkitchen.com/2019/03/essential-french-onion-soup/ 

4 short ribs

1 Tbsp olive oil

3 Tbsp butter

3 medium sweet onions, sliced

¼ tsp salt

Pepper, to taste

¼ tsp sugar

3 Tbsp flour

1 ½ cups milk

1 Tbsp brandy or dry sherry, optional

3 sprigs thyme

½ cup beef broth

16 oz gnocchi

1 cup mozzarella, shredded

Place short ribs in a stockpot, cover with water and allow to simmer over medium heat for 2-3 hours or until tender and falling off the bone, add water as necessary. After short ribs have simmered for 2 hours, add olive oil, butter, salt, pepper and onions to a separate vessel, a large skillet. Toss to coat the onions and cook for 15 minutes over medium-low heat. Add sugar and stir, turn heat to low and cook for another 30 minutes allowing the onions to nicely brown. Stir the flour into the browned onions and pour in the milk, brandy or sherry, if using. Debone and nestle the short ribs into the onions at this time. Add in thyme, beef broth and gnocchi and let bubble for 5 minutes or until thickened to a stew-like consistency. Top with shredded mozzarella and serve immediately.