Semolina Gnocchi With Oxtail Ragù

Image of Semolina Gnocchi With Oxtail Ragù, Bon Appetit Magazine
Login to Save

Ingredients

RAGÙ
  • 5 pounds 2- to 3-inch pieces oxtails
  • All purpose flour
  • 1/2 cup olive oil
  • 5 large celery stalks, coarsely chopped
  • 2 large carrots, peeled, chopped
  • 1 large onion, very coarsely chopped
  • 2 cups dry red wine
  • 1 1/4 cups canned crushed tomatoes with added puree
  • 4 garlic cloves, chopped
  • 6 fresh Italian parsley sprigs
  • 2 large fresh rosemary sprigs
  • 3 Turkish bay leaves
  • 2 cups beef broth
  • 1 cup low-salt chicken broth
GNOCCHI
  • 3 cups whole milk
  • 1/2 cup (1 stick) unsalted butter, diced
  • 1 1/2 teaspoons salt
  • 1 cup semolina flour (pasta flour)*
  • 4 large egg yolks
  • 1 1/2 cups grated Parmesan cheese, divided
  • Chopped fresh Italian parsley

Description

Until Quite Recently, Italian Restaurants In The U.S. Served Just One Version Of Gnocchi: The Potato Kind. But Gnocchi Made From Semolina (such As This One From The James Beard Award-nominated, Industrial-chic Osteria In Philadelphia) Is Equally Authentic

Bon Appetit Magazine Favicon Bon Appetit Magazine
View Full Recipe

Back to top