Goat Cheese Gnocchi And Zasugo

• For the zasugo
• 5 lb. meaty bone-in beef short ribs
• 3 lb. bone-in pork shoulder
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 2 medium onions, chopped (about 2 cups)
• 2 medium carrots, chopped (about 1 cup)
• 3 medium stalks celery, chopped (about 1 cup)
• 6 medium cloves garlic, coarsely chopped (about 2 Tbs.)
• 1 cup dry red wine
• 2 14-oz. cans diced tomatoes (28 oz. total)
• 1-1/2 cups lower-sodium chicken broth
• 2 tsp. chile oil, preferably Calabrian (optional)
• 2 bay leaves
• 1 tsp. chopped fresh oregano
• 1/2 tsp. crushed red pepper flakes
• For the gnocchi
• 1 lb. fresh goat cheese, crumbled (or ricotta)
• 2 large eggs, lightly beaten
• Kosher salt and freshly ground pepper
• 1-1/2 cups all-purpose flour, more for the work surface and baking sheet
• Extra-virgin olive oil, for the cooked gnocchi
• For serving
• 12 oz. unsalted butter, cut into pieces
• 7 oz. (7 packed cups) baby arugula
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup on a rasp grater)

1. Make the zasagu
2. Position a rack in the center of the oven, and preheat the oven to 350u0b0F.
3. Season the meat generously with salt and pepper. Heat the olive oil in a 7-quart Dutch oven or heavy-duty pot over medium-high heat until it's shimmering hot. Sear the pork shoulder on all sides until browned and caramelized, about 6 minutes. Remove the meat to a large plate. Sear the beef short ribs, in batches if necessary, on all sides until browned and caramelized, about 5 minutes per batch. Transfer the ribs to the plate.
4. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook, stirring often, until softened, 4 to 5 minutes. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the wine, stirring to scrape up any browned bits, and cook until reduced by half. Return the meat to the pot, add the tomatoes, chicken broth, chile oil, bay leaves, oregano, and red pepper flakes. Cover and bake until the meat is very tender and pulls away from bone easily, 3- to 3-1/2 hours.
5. Make the gnocchi
6. Combine the goat cheese, eggs, and a pinch of salt and pepper in a medium bowl, Using an electric mixer, beat on medium speed until blended, scraping down sides of the bowl as necessary. Add the flour, 2 to 3 tablespoons at a time, beating on low speed between additions, until it is absorbed and a soft, pliable dough begins to form. You may not need all the flour. The dough should be moist and slightly sticky.
7. Turn the dough out onto a lightly floured work surface and form it into a ball. Cut the ball into quarters. Cover three of the dough pieces in plastic wrap and refrigerate. Roll the remaining piece of dough into a 1-inch thick rope, about 20 to 24 inches long, dusting with flour as needed. Using a sharp knife, cut the rope into 3/4-inch pieces and transfer them to a lightly floured baking sheet. Repeat this process with the remaining dough pieces. See link

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Taken from www.epicurious.com/recipes/member/views/goat-cheese-gnocchi-and-zasugo-52876021 (may not work)