Monday Night Supper

I waited until yesterday morning to prepare the gnocchi alla Romana. That was a mistake. I was running late to work and my arm was tired and I ended up not cooking the semolina flour enough. When the recipe says cook until the mixture pulls away from the pan, it means it! The mixture should have been fairly stiff, but it wasn't. When I went to cut out the circles, it was gooey. We ate it anyway. Here is the finished product.

Each gnocchi should have more definition. The texture was more like polenta, but I guess that isn't a totally terrible thing.

I used to finish parboiled green beans on top of the stove in a skillet, but discovered that it's easier to roast them in the oven. The gnocchi cooked at 425 degrees, so I just added the green beans to the oven towards the end after I put them in a ceramic dish, and seasoned them with some extra virgin olive oil, kosher salt, and freshly ground pepper. I let them cook until they are a little charred.

The liquid in the beef short ribs cooked down a lot while the short ribs were braising, making a nice sauce to put over the ribs and the gnocchi. Here is the finished meal.

If you are interested in making the Gnocchi alla Romana, the recipe can be found on the Williams Sonoma website. The website has a meatball recipe that is wonderful with it.