Recipe Overview
This dish pairs soft potato gnocchi with a long-simmered oxtail ragout enriched by red wine, aromatic vegetables, and reduced braising juices. It is the kind of pasta that speaks to slow cooking, deep flavor, and old-world comfort, while still plating beautifully for refined service.
Ingredients
Base recipe = 6 servings.
- 900 g fresh potato gnocchi
- 1350 g beef oxtail, cut into joints
- 2 jumbo carrots, diced
- 4 large celery stalks, diced
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 3 fresh bay leaves
- 750 ml dry red wine
- 30 g Italian parsley, chopped, stems reserved
- 32 g tomato paste
- 1000 ml vegetable or beef stock, plus more as needed
- 240 ml extra-virgin olive oil, divided
- 80 g Parmigiano Reggiano, finely grated
- Sea salt and freshly ground black pepper, to taste
- Flour, for dusting oxtail
Preparation
- Sweat the aromatics: In a wide casserole, warm half of the olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt and cook until translucent. Stir in tomato paste and cook briefly, then add parsley stems and bay leaves.
- Brown the oxtail: Pat the oxtail dry and dust lightly with flour. In a separate pan, heat the remaining olive oil and brown the oxtail well on all sides. Season with salt and pepper, then deglaze with the red wine and reduce by half.
- Braise: Transfer the oxtail and wine reduction to the casserole. Add enough stock to just cover. Bring to a gentle simmer, cover, and cook until the meat is very tender, about 3 hours.
- Shred and reduce: Remove the oxtail. When cool enough to handle, pick the meat from the bones and shred it. Strain the braising liquid, discard the solids, and reduce the liquid to a rich sauce consistency. Return the meat to the sauce and adjust seasoning.
- Cook the gnocchi: Boil the gnocchi in salted water until they float. Transfer them to a sauté pan with the oxtail ragout and toss gently over low heat, loosening with a spoonful of pasta water if needed.
- Serve: Plate immediately and finish with Parmigiano Reggiano, chopped parsley leaves, and freshly ground black pepper.
History & Tradition
Gnocchi has long been part of the comforting heart of Italian cucina domestica, while oxtail ragout reflects the tradition of using humble cuts with patience and respect. Slow braises like this carry the spirit of rustic Tuscan cooking, where time transforms firmness into silk and deep flavor becomes the reward.
Chef Notes
- Brown the oxtail thoroughly for the best depth of flavor in the final ragout.
- Reduce the braising liquid enough to coat the gnocchi, but keep it supple and glossy.
- Gnocchi should be handled gently once cooked so they stay light and tender.
Nutrition (per serving, estimate)
| Calories | ~490 kcal |
| Carbohydrates | ~32 g |
| Protein | ~28 g |
| Fat | ~28 g |
| Fiber | ~4 g |