Name: Woodfire Rockfords Semolina Gnocchi With Ox-Tail Ragu Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Semolina flour; 1 cup Water; 1 tsp Salt; 1 tbs Olive oil; 2 tbs Butter; 1 cup Grana Padano cheese, grated; 2 lbs Ox tail; 2 tbs Olive oil; 1 large Onion, chopped; 1 large Carrot, chopped; 1 stalk Celery, chopped; 3 cloves Garlic cloves, minced; 2 tbs Tomato paste; 1 cup Red wine; 2 cups Beef stock; 2 leaves Bay leaves; to taste Salt; to taste Black pepper, freshly ground

Method

Semolina Gnocchi

1
Prepare the Gnocchi
In a medium saucepan, combine the water and salt. Bring to a boil over medium heat. Gradually whisk in the semolina flour, stirring constantly to avoid lumps. Continue to stir for about 5 minutes until the mixture thickens and pulls away from the sides of the pan.
2
Cook the Gnocchi
Remove the saucepan from heat and let it cool slightly. Transfer the mixture to a floured surface and knead gently for a couple of minutes until smooth. Roll out the dough into logs about 1 inch in diameter and cut into 1-inch pieces.
3
Shape the Gnocchi
Use a fork to gently press down on each piece to create ridges. Place the shaped gnocchi on a floured tray and let them rest.
4
Boil the Gnocchi
In a large pot of salted boiling water, cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5
Finish with Grana Padano
In a large skillet, melt the butter and olive oil over medium heat. Add the boiled gnocchi and sauté gently for 2-3 minutes until lightly browned. Stir in the grated Grana Padano cheese until melted and combined.

Ox-Tail Ragu

6
Brown the Ox Tail
In a large pot, heat the olive oil over medium-high heat. Add the ox tail pieces and brown on all sides, about 6-8 minutes. Remove from the pot and set aside.
7
Sauté the Vegetables
In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
8
Add Tomato Paste and Wine
Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine and bring to a boil, scraping the bottom of the pot to release any browned bits.
9
Simmer the Ragu
Return the browned ox tail to the pot. Add the beef stock, bay leaves, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours until the meat is tender and falling off the bone.
10
Shred the Meat
Remove the ox tail from the pot and let cool slightly. Shred the meat from the bones and return to the pot. Adjust seasoning with salt and pepper to taste. Simmer for an additional 15 minutes.

Semolina Gnocchi With Ox-tail Ragu Recipe

Ingredients