Idaho® Potato Gnocchi with Stout Braised Short Ribs and Irish Cream Sauce | Idaho Potato Commission

Ingredients

• 4 large russet Idaho® potatoes, scrubbed
• Salt and pepper
• 2 egg yolks
• 1 ½ - 2 cups flour
• 4 pounds bone in short ribs, bone separated from meat
• 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 7 cloves garlic, smashed and skins removed
• 1 tablespoon tomato paste
• 1 cup oatmeal stout (or other stout or choice)
• 1 cup beef broth
• 3 large carrots, peeled and chopped into 1”
• 1 bay leaf
• 5 sprigs fresh thyme
• 2 tablespoons butter
• 2 tablespoons flour
• ½ shallot, minced
• ¾ cup stout beer
• 1 ¾ cup milk
• 2 tablespoons dijon mustard
• 4 ounces sharp cheddar, shredded
• 4 ounces Dubliner or other Irish cheese, shredded
• 4 ounces gouda, or milk smoked whiskey cheese, shredded
• Salt and pepper to taste