Squash Gnocchi, Oxtail Gravy, Parmesan, Parsley
Chef Charly Pierre of Fritai | New Orleans, LA
Adapted by StarChefs | November 2026 | Photo: Alexander Zeren
INGREDIENTS
Joumou Gnocchi:
567 grams squash, peeled and cubed
Kosher salt
1 whole egg
260 grams all-purpose flour
Oxtail Gravy:
Neutral oil
7 diced scallions
2 diced carrots
2 diced bell peppers
1 diced onions
1 Scotch bonnet chile
15 pounds oxtails
1 cup tomato paste
1 teaspoon Creole seasoning
2 cups epis
20 cloves garlic, chopped
1 orange
To Assemble and Serve:
Yield: 1 serving
Kosher salt
Chopped parsley
Grated parmesan
Extra virgin olive oil
METHOD
For the Joumou Gnocchi:
Heat oven to 400°F. Place squash on a sheet tray. Season with oil and salt. Bake until squash is fork-tender. Transfer cooked squash to a food processor. Purée until smooth. Transfer to a mixing bowl. Whisk in egg. Set aside. In a separate mixing bowl, combine 200 grams flour and 1 teaspoon salt. Working in batches, fold into squash mixture, kneading by hand after each addition. Transfer dough to a clean work surface. Add remaining flour and knead 2 minutes, or until dough is smooth and elastic. Form into a ball and wrap tightly in plastic wrap. Let rest 20 minutes. Unwrap and divide dough into 4 equal-sized portions. Transfer to a floured work surface and roll each portion into a log. Using a bench scraper, cut into 1-inch pieces. Sprinkle with additional flour. Set aside.
For the Oxtail Gravy:
In a pot over high flame, heat oil. Add scallions, carrots, peppers, and onions. Sauté until vegetables are lightly browned. Add oxtail and stir until evenly browned. Add remaining ingredients and 2 gallons water. Reduce heat to medium heat and let simmer 1 hour. Reduce heat to low heat and simmer additional 1 hour, or until oxtail is fork-tender. Keep warm.
To Assemble and Serve:
Bring a pot of salted water to boil. Add desired amount Joumou Gnocchi and cook until just al dente. Strain and transfer Joumou Gnocchi to a saucepan over low heat. Add desired amount Oxtail Gravy. Stir to combine, or until Joumou Gnocchi is evenly coated and warmed through. Transfer mixture to a shallow serving bowl. Top with parsley and cheese. Finish with drizzle oil.
