Delicious Short Rib Gnocchi
This is the perfect recipe for those busy nights. Not only is it the tastiest recipe for gnocchi I’ve used to date, but best of all, the slow cooker does most of the work for you!
Sometimes, all you need is a good comfort meal – regardless of the season.
This is the perfect recipe for those busy nights. Sometimes all you need is a dish that satisfies after a hard day at work. Not only is it the tastiest recipe for gnocchi I’ve used to date, but best of all, the slow cooker does most of the work for you!
The soft pillows of potato-y goodness that is gnocchi absorbs the flavourful short ribs perfectly – definitely a match made in heaven.
I love this recipe, not just because I love short ribs, but because I love using the slow cooker. It takes so little prep time and everything cooks while you’re out working or doing whatever the day brings. After a hard day at work, you come home to a hot, freshly cooked meal. Now all you have to do is boil the gnocchi – which takes all of 10 minutes, and dinner is served. What can be easier than that?!
Slow Cooker Beef Short Rib Gnocchi
Serves: 2
Prep time:
Cook time:
- 5 lbs bone in beef short ribs
- ½ onion
- 3 garlic cloves
- 1 cup tomato sauce
- 1 can beef gravy
- 6 dashes worchester sauce
- ½ teaspoon thyme
- Salt and black pepper to taste
- 1 package gnocchi
- Add all the ingredients (excluding the gnocchi) to a slow cooker and let cook for 8 hours.
- Once meat is finished cooking, shred the short ribs using 2 forks
- Follow your favourite gnocchi cooking instructions
- Add a meat and some gravy to a skillet and gently saute with gnocchi
- Top with black pepper and shredded parmesan if desired
Easy Sugar Cookies
If you follow me on Instagram, you already know that I make a lot of sugar cookies - for every season.
If you follow me on Instagram, you already know that I make a lot of sugar cookies - for every season. To the point now, where if I don’t, my nieces and nephews get mad at me, and they aren’t afraid to voice their frustration.
It started with my niece’s first birthday. Then Christmas. Then more birthdays. They’ve now asked me to make it for every occasion possible – including Thanksgiving. (Did the pilgrims have sugar cookies? …did they have a turkey??)
I do decorate the cookies in their choice of theme for their birthday using royal icing. And quite frankly, I think they just love the cookies for the sugar rush. (we all need to get our fix somehow).
I have included my personal favorite recipe below but you could use a packaged mix. If you are using cookie cutters, you will need to make the packaged dough a bit drier so that it holds its cutout shape when you bake it. You can add a bit more flour and reduce the amount of liquid that the recipe calls for. For example, most recipes call for 3 cups of butter and I use at least half that. (I have to make up for the ton of sugar I use to decorate the cookies with so this is about as healthy as it's going to get!)
Once the dough is made, I leave it to sit in the fridge for at least an hour. Chilling the dough helps when you roll out the dough and keep the shape of the cutters you are using.
Try to leave some space between each cookie when placing it on the cookie sheet as the cookies expand a bit when baking. I can't tell you the number of times I took the cookies out of the oven only to see them morph together!
Once out of the oven, if the cookies are touching a bit, you can separate them using a butter knife as soon as they come out of the oven and are still soft. Once the cookies have cooled, separating them may be more difficult.
Easy Sugar Cookie Recipe
Makes: approximately 30 cookies (depending on the size of your cookie cutters)
Cook time:
- 1 ½ cups of softened butter
- 1 cup of white sugar
- 2 eggs
- 1/2 tsp vanilla
- 1 onion (finely chopped)
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- pinch of salt
- Instruction 1 In a large bowl, cream together butter and sugar until smooth. /li>
- Instruction 2 Beat in eggs and vanilla.
- Instruction 3 Mix in dry ingredients - flour, baking powder and salt.
- Instruction 4 Cover and chill in the fridge for at least 1 hour.
- Instruction 5 Preheat oven to 400 degrees Fahrenheit.
- Instruction 6 Roll out dough (I do mine in batches!) to about 1/2 or 1/4 inch thick and cut our cookies.
- Instruction 7 Place on baking pan 1 inch apart on an ungreased baking pan.
- Instruction 8 Bake for approximately 8 minutes or until golden.