Warm the half and half over low heat until ready to incorporate into the sauce. Melt the butter in a medium sauce pan over medium low heat and sweat the minced onions and garlic until soft and "translucent". Add flour and stir for 2 mins to create a roux. Slowly whisk the warmed half and half into the roux. Bring to a soft boil and reduce to a simmer for 20 mins. Season with salt and pepper to taste. Remove from heat and chill.
Heat the short ribs and encased liquid over medium low heat in a medium sauce pan with a lid or foil. Cover until it reaches 165°F.
Saute mushrooms until browned and softened Reduce heat and add ½ cup of cream sauce to pan. Bring to a boil and then remove from heat.
Whisk in a drop of truffle oil. Add 1 tablespoon of peas.
Drop 3 oz of frozen gnocchi in boiling water for 90 seconds. Remove gnocchi from water and shake off excess moisture.
Pour into gnocchi pasta bowl or plate. Top with mushroom cream sauce. Top gnocchi with 3-4 oz short ribs. Top short ribs with 2 tsp gremolata.
Garnish with drizzle of olive oil and sprinkle of Romano cheese and fresh parsley.