Magnolia Table with Joanna Gaines: Season 5, Episode 3

by Magnolia
Published on February 18, 2022

Braised Short Ribs and Gnocchi

When time and care goes into a meal, you can taste it. There’s something satisfying about savoring food that’s not only packed in flavor, but rich in intention. And that’s what makes today’s menu so good.

The star of the show is one of my favorite recipes from my second cookbook, Braised Short Ribs with Homemade Gnocchi—an elevated take on your classic meat and potatoes meal. The short ribs are seared, then braised in the oven with a savory mixture that results in a delicious, fall-off-the-bone meat. The gnocchi (dumpling-like potatoes) is a labor of love, but all of the pressing, chopping, and cooking becomes this relaxing rhythm—even if the kitchen is a little chaotic.

For a side, I’m making Broccolini sautéed with garlic and lemon juice. And while I’m not typically a fan of bread pudding, it’s no surprise that adding chocolate and whipped cream has made it a new favorite of mine. So for dessert, I’m making Chocolate-Hazelnut Bread Pudding.

While this menu isn’t short on steps, a meal like this is one to savor—and I’m telling you, once you take that first bite, you’ll be convinced it was well worth the wait.

See you in the kitchen!

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Braised Short Ribs with Homemade Gnocchi

from Magnolia Table, Volume 2 Cookbook

short ribs seared and braised in one pot with celery, onion, garlic, and red wine—served with homemade gnocchi

Here's a look at the process for how potatoes (along with a few other ingredients) become gnocchi:

After letting the potatoes bake in a salt bed (which helps remove moisture from the potato), press the insides of the potatoes through a potato ricer.

Add flour, salt, and eggs to the potato mixture—then roll the dough into a rope and cut into 1 to 2-inch pieces.

Boil the gnocchi “pillows” in salted water.

After the gnocchi is cooked, transfer to a skillet and sauté in batches until slightly browned. Then, toss the gnocchi with your favorite sauce.


fresh broccolini blanched, steamed, and sautéed with butter, olive oil, garlic, and lemon juice

Chocolate-Hazelnut Bread Pudding

cubed French bread soaked in a chocolate custard mixture, baked, then served warm with homemade whipped cream

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