Braised Short Rib & Spinach-Ricotta Gnudi
*NOTE: Nutritional Values are calculated assuming full consumption of all included condiments or dressings, which may make up a significant percentage of the values below. This dish centers on tender beef short rib, slow-braised in a reduction of red wine, onions, and thyme. It's paired with spinach-ricotta gnudi—pillowy dumplings made from riced potato, parmesan, and fresh herbs—pan-fried in butter until golden. Oyster mushrooms and pearl onions, sautéed until lightly caramelized, bring earthy sweetness to the side.
Nutritional facts
Protein
66g
Carbs
37g
Calories
1030
Fat
67g
Ingredients
Canola Oil, Semolina, Egg yolks, Nutmeg, All Purpose Flour, Butter, Sunflower Oil, Extra Virgin Olive Oil, Onion, Beef Short Ribs, Sage, Corn Starch, Onion, Red Wine, Kosher Salt, Black Pepper, Chicken Base, Ricotta Cheese, Thyme, Baby Spinach, Italian Parsley, Parmesan Cheese, Oyster Mushrooms
Reviews
4.4
Based on 34 reviews
Jonathan · 06/23/25
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About Patrick Kriss
From Toronto to New York to France, Michelin-starred Chef Patrick Kriss has thrived in some of the most prestigious kitchens around the world. Today, he is the founder of Alo Food Group, a celebrated group of restaurants and spaces that includes Alo, a contemporary French restaurant; its off-shoot bistro, Aloette; the American-style restaurant, Alobar Yorkville and Alobar Downtown; Salon, a contemporary event space for private dining; Aloette GO, located in Liberty village; and their newest venture, Alder, located under the ACE Hotel. Both Alo and Alobar Yorkville received one Michelin star each in 2022, making Patrick the only chef to receive the coveted award for two of his restaurants in Toronto. In 2023, Alder also made the list of Michelin-recommended restaurants.
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