Gnocchi with Oxtail Ragout

Adapted by
November 2012
Yield: 15 servings


3 pounds Idaho potatoes
Kosher salt
2 cups 00 flour
1 whole egg
Oxtail Ragout
olive oil
30 oxtails
black pepper
10 onions, large diced
5 carrots, large diced
5 ribs celery, large diced
5 heads garlic, peeled
1 cup tomato paste
1 bottle Red wine
½ gallon veal stock
½ gallon chicken stock
1 bunch thyme
10 bay leaves
2 bunches parsley stems
1 cup olive oil
3 quarts onions, medium diced
1½ quarts carrots, pulsed quickly in a food processor
2 heads garlic, peeled
black pepper
1 cup chopped parsley
¼ cup fresh thyme leaves
2 tablespoons dried oregano
1 teaspoon chili flakes
1 bottle white wine
6 cans San Marzano tomatoes
2 cups julienned basil
To Assemble and Serve


For the Gnocchi:
Preheat oven to 350°F. Coat the potatoes in kosher salt and bake for 50 minutes. Rest for a half hour, peel, and mash in a ricer. On a well-floured surface, combine the potatoes, eggs, and flour using the well method. Knead until mixture forms a dough; roll out and cut into gnocchi.

For the Oxtail Ragout:
Preheat oven to 325°F. Heat olive oil in a large rondeau. Season oxtails and sear in oil. Remove and drain excess oil from pan. Add carrots, celery, onions, and garlic. Season and caramelize. Add tomato paste and cook for 5 minutes, coating all the vegetables. Deglaze with red wine. Add veal stock, chicken stock, thyme, bay leaves, and parsley. Simmer for 10 minutes. Place oxtails into hotel pan and cover with the braising liquid. Place in the oven and cook for 4 hours. Remove from oven, cool, and reserve. Pick meat from bones and discard fat. Strain braising liquid and add to meat.

For the Marinara:
Heat olive oil in a large rondeau and sweat the onion, carrots, and garlic for 20 minutes. Season with salt and pepper. Add the parsley, thyme, oregano, and chili flakes. Pour in the wine and reduce by half. Add the tomatoes and season again. Simmer for 2½ hours until the oil starts to separate on the top. With an immersion blender, quickly blitz the sauce and then add the basil. Season, cool, and reserve.

To Assemble and Serve:
Combine Oxtail Ragout with 2 quarts of Marinara and warm. In boiling, heavily salted water, cook Gnocchi in batches until they float. Toss Gnocchi in sauce, plate, and sprinkle with Parmesan cheese.