Semolina Gnocchi with Oxtail Ragù

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This sophisticated Italian-inspired dish combines the rustic, deep flavours of a slow-cooked oxtail ragù with the delicate, velvet texture of Gnocchi alla Romana. Long-braised in red wine and aromatics, the oxtail becomes exceptionally tender, creating a rich sauce that is perfect for a cold evening. Unlike traditional potato dumplings, these semolina gnocchi are set in a tray and cut into rounds, offering a unique and satisfying base for the savoury meat.

As a high-protein main course, this recipe is ideal for weekend entertaining or a special family dinner. The ragù can be prepared up to two days in advance, allowing the flavours to develop and making the final assembly effortless. Serve this homemade comfort food with a side of steamed greens for a perfectly balanced and elegant meal.

Ingredients for Semolina Gnocchi with Oxtail Ragù

2.3kg 2- to 3-inch pieces oxtails
קמח רגיל
120 מ"ל שמן זית
5 large celery stalks, coarsely chopped
2 large carrots, peeled, chopped
1 large onion, very coarsely chopped
475ml dry red wine
300ml canned crushed tomatoes with added puree
4 שיני שום, קצוצות
6 fresh Italian parsley sprigs
2 large fresh rosemary sprigs
3 Turkish bay leaves
2 cups beef broth
240 מ"ל ציר עוף דל מלח
725 מ"ל חלב מלא
120ml (1 stick) unsalted butter, diced
1 1/2 כפיות מלח
130g semolina flour (pasta flour)*
4 large egg yolks
170g grated Parmesan cheese, divided
Chopped fresh Italian parsley
Available at some supermarkets and at specialty foods stores and Italian markets.

How to make Semolina Gnocchi with Oxtail Ragù

Preheat oven to 163°C. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.

Braise oxtails until very tender, about 2 hours. Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragù with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm before continuing.

Butter 13x9x2-inch glass baking dish. Bring milk, butter, and salt to simmer in heavy large pot over medium-high heat. Gradually whisk in semolina. Stir until semolina is very thick and bubbling, about 3 minutes. Remove from heat; mix in yolks, 1 at a time, then 150g Parmesan. Place pot over low heat and stir 2 minutes. Spread semolina in prepared dish. Cover and chill until firm, at least 2 hours and up to 2 days. Preheat oven to 246°C. Butter 15x10x2- inch glass baking dish. Using 1 3/4-inch round cutter, cut out as many semolina gnocchi as possible; arrange in prepared dish. Top with warm ragù sprinkle with remaining 80g Parmesan. Bake until heated through, 10 to 15 minutes. Sprinkle with parsley.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.