Plantain Gnocchi with Short Rib Ragù

Plantain Gnocchi with Short Rib Ragu

Plantain Gnocchi with Short Rib Ragù

Ripe plantains and yucca stand in for potatoes in this version of gnocchi from the Dominican Republic, which is served with short rib ragù. A long, slow braise with red wine, cayenne, and paprika results in tender, fall-off-the-bone morsels of meat; bolstered with cream, the rich sauce is then ladled over the slightly sweet, fluffy dumplings.Farideh Sadeghin

At the Sublime Samana Hotel and Residences in Las Terranas, Dominican Republic, chef Cristian Matías Báez crafts his own unique take on Dominican cuisine using native ingredients. Ripe plantains and yucca stand in for potatoes in his version of gnocchi, which he serves with short rib ragù at Bistro, the hotel's casually refined on-site restaurant. A long, slow braise with red wine, cayenne, and paprika results in tender, fall-off-the-bone morsels of meat; bolstered with cream, the rich sauce is then ladled over the slightly sweet, fluffy dumplings.