Gnocchi With Oxtail Ragu Recipes

Steps:

• For the gnudi: Mix together the Parmesan, ricotta, salt, nutmeg, pepper, eggs and egg yolk until light and airy. Fold in the flour and chives. Roll the gnudi dough into 1-inch balls and place on a baking sheet. Cover completely with the semolina flour and refrigerate overnight.
• For the ragout: Preheat the oven to 300 degrees F. Saute the oxtails on all sides in a braising pan until rendered crispy, and then remove from the pan. Add the peppercorns, bay leaves, carrots, celery, onions and thyme and saute for 5 minutes, and then return the oxtails to the pan. Pour in the port and simmer for 5 minutes. Add the veal stock and return to a simmer.
• Transfer the pan to the oven and cook, uncovered, until tender and the meat easily pulls off the bone, turning the oxtails every 30 minutes, about 2 hours total. Remove the oxtails from the liquid and cool to room temperature. Pick the meat from the bones. Meanwhile, simmer the braising liquid over high heat until it becomes a think sauce consistency, and then strain through a fine mesh sieve. Add the oxtail to the sauce and keep warm.
• Bring a large pot of water to a boil. Poach the gnudi until they float to the top, about 5 minutes. Drain and serve on top of the oxtail ragout.

Steps:

• Ragù:
• Toss oxtails, flour, pepper, 2 Tbsp. or 1 Tbsp. salt in a large bowl until oxtails are evenly coated. Heat oil in a large heavy pot over medium-high. Working in batches, cook oxtails in a single layer, turning occasionally, until browned all over, 15-20 minutes. Transfer oxtails to a plate as they're done.
• Cook onion, carrots, celery, garlic, and rosemary in same pot, stirring often, until vegetables are browned around edges, 10-15 minutes. Add wine, tomatoes, vinegar, and honey, stirring and scraping up browned bits; bring to a boil. Season with several generous pinches of salt and return oxtails to pot. Pour in water just to cover oxtails; bring to a gentle simmer. Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3-3 1/2 hours. Let cool; cover and chill at least 12 hours.
• Gnocchi and assembly:
• Line a 13x9" baking dish with parchment paper, leaving overhang on 2 sides. Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very thick and bubbling, about 3 minutes. Remove from heat; add 1 cup Parmesan and whisk until smooth. Whisk in egg yolk and scrape gnocchi mixture into prepared pan; smooth top. Cover and chill until set, at least 2 hours and up to 12 hours.
• Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate. Increase heat to medium and bring braising liquid to a simmer. Cook until reduced to the consistency of gravy, 5-10 minutes. Taste and season with more salt if needed. Pick meat from bones and shred into small pieces. Return meat to ragù; discard bones. Transfer 2 cups ragù to an airtight container and save for later. Cover pot; keep remaining ragù warm over low heat.
• Turn out gnocchi mixture onto a clean surface and remove parchment paper; slice into about 1" squares.
• Heat oil in a large nonstick skillet over medium. Add half of gnocchi to skillet, arrange in a single layer, and cook, undisturbed, until browned and crisp underneath, about 3 minutes. Toss to turn and cook until other side is browned and crisp, about 2 minutes. Spoon into pot with ragù. Repeat with remaining gnocchi. Gently toss gnocchi in ragù; season with more salt if needed. Divide among bowls; top with parsley and more Parmesan.
• Do Ahead
• Ragù can be made 2 days ahead. Cover and chill, or freeze up to 4 weeks.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
• Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
• Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.