Homemade Ricotta Gnocchi with Red Wine Braised Beef & Tomato Sauce
Soft, pillowy homemade ricotta gnocchi topped with fall-apart red wine braised beef and a rich tomato sauce finished with the flavorful juices from the braise. Topped with freshly grated Parmesan and basil, this is the ultimate cozy, from-scratch fall dinner. 🤎
The beef slowly braises in red wine and broth until it practically falls apart, while the homemade gnocchi are made with whole milk ricotta for a soft, tender texture. And don’t throw away that braising liquid — once the excess fat is removed, those beautiful juices get stirred right into the tomato sauce, bringing the entire dish together.
Prep Time: 45 minutes
Cook Time: Approximately 3 hours
Servings: Approximately 6
What I Cooked This In
For this recipe, I used the Magnifique Combo Air Fryer + Multi-Cooker. What initially caught my attention was the glass and stainless-steel food-contact surfaces, but what has really impressed me is how much this one appliance can do.
The Combo has 12 different cooking modes — four air-fryer modes and eight multi-cooker modes, including braise, slow cook, steam, rice, proof, pasta, oatmeal and keep warm.
For this recipe, I seared the beef chuck first, then added the red wine and broth and used the braise setting until the beef was beautifully tender and falling apart.
I had always been hesitant to bring an air fryer into my kitchen because I’m very particular about the materials my food comes in contact with. The glass and stainless-steel food-contact surfaces are what initially made me excited to try this one.
And now that I’ve realized I can use the same appliance for everything from air-frying a whole chicken and sweet potato fries to slow cooking and braising beef like this, I’m officially converted. 😂
Shop the Magnifique Combo Air Fryer + Multi-Cooker
(This post contains affiliate links. If you purchase through one of my links, I may earn a small commission at no additional cost to you.)
Ingredients
Red Wine Braised Beef
- 3 lbs beef chuck, cut into large chunks
- Sea salt, generously, to taste
- 2 cups red wine
- 1 cup beef broth
- 2 bay leaves
Homemade Ricotta Gnocchi
- 2 cups whole milk ricotta cheese
- 2 large eggs
- 1 teaspoon salt
- 2½ cups all-purpose flour, plus additional flour for dusting
Tomato Sauce & Finishing
- 16 oz tomato sauce
- Reserved red wine braising liquid
- Freshly grated Parmesan
- Fresh basil
- Freshly cracked black pepper, optional
Instructions
1. Sear the Beef
Cut the beef chuck into large chunks and season generously with sea salt.
Sear the beef in batches until deeply browned on all sides. Don’t rush this step — developing that beautiful crust on the outside of the beef adds so much flavor to the finished dish.
2. Braise the Beef
Place the seared beef into your braising vessel.
Add 2 cups red wine, 1 cup beef broth and 2 bay leaves.
Using the Magnifique Combo, select the braise setting and cook for approximately 3 hours, or until the beef is incredibly tender and easily pulls apart with a fork.
Remove the beef from the braising liquid and set it aside. Discard the bay leaves.
3. Make the Ricotta Gnocchi
While the beef is braising, combine the whole milk ricotta, eggs and salt in a large mixing bowl.
Gradually add the flour and gently mix until a soft dough comes together.
Try not to overwork the dough. The less you work it, the softer and more pillowy your finished gnocchi will be.
Cover the dough and refrigerate for 30 minutes.
4. Roll & Cut the Gnocchi
Lightly flour your work surface and divide the chilled dough into smaller portions.
Gently roll each portion into a long rope, then cut into small pillow-shaped pieces.
I kept mine rustic with a simple rough cut, which I actually love! If you want the traditional gnocchi ridges, gently roll each piece along the back of a fork.
5. Cook the Gnocchi
Bring a large pot of generously salted water to a gentle boil.
Cook the gnocchi in batches so you don’t overcrowd the pot.
Once the gnocchi float to the surface, let them cook for approximately another minute, then remove them with a slotted spoon.
6. Turn Those Braising Juices Into Your Sauce
This is the step you don’t want to skip!
After removing the beef, allow the braising liquid to settle and skim the excess fat from the surface.
One of my favorite tricks is to place the braising liquid in the freezer for a short time. As it cools, the fat will begin to firm up on the surface, making it much easier to skim away. You don’t want to freeze the liquid solid — just chill it enough to help separate the fat.
Once the excess fat has been removed, warm your 16 oz of tomato sauce and stir in about ½ cup of the reserved braising liquid.
Taste and add more braising liquid as desired. Those juices are packed with the flavors of the beef, red wine and broth, and adding them to the tomato sauce creates a rich, savory sauce that ties the entire dish together.
7. Assemble
Spoon some of the tomato and red wine braising sauce onto your serving dish.
Add the freshly cooked ricotta gnocchi, followed by plenty of the fall-apart braised beef.
Spoon a little more sauce over the top and finish with freshly grated Parmesan, fresh basil and freshly cracked black pepper.
Serve warm and enjoy! 🤌🏻🤎
Recipe Notes
Use whole milk ricotta. It gives the gnocchi richness and a beautifully tender texture. Ricotta varies in moisture depending on the brand, so you may need to adjust the flour slightly.
Don’t overwork the gnocchi dough. Gently mix just until it comes together. Overworking the dough can make the gnocchi heavier instead of soft and pillowy.
Rustic is beautiful. You don’t need special equipment. I simply cut mine into little pillows. If you want the classic ridges, use the back of a fork.
Give the beef time. Three hours is a guide. The best indication that it’s finished is when the beef easily pulls apart with a fork.
Use a red wine you’d actually drink. You’re using two cups in the braise, so its flavor matters.
Save those braising juices! After removing the excess fat, they’re essentially concentrated flavor. Stir some into your tomato sauce rather than letting all of that goodness go to waste.
Use the freezer trick. If the fat isn’t separating easily, briefly chill the braising liquid in the freezer. As the fat firms on the surface, it becomes much easier to skim away.
