Potato Gnocchi with Roman-Style Oxtail Ragù and Pecorino Romano

For the potato gnocchi

• 2.2 lbs (1 kg) starchy potatoes, such as Russet potatoes

• 2 cups (250 g) Italian 00 flour, plus extra for dusting

• 1 large egg

• Salt, to taste

For the Roman-style oxtail ragù

• 2.2 lbs (1 kg) beef oxtail, cut into pieces

• 1 onion

• 2 carrots

• 2 celery stalks

• 2 peeled tomatoes or ¾ cup plus 1 tablespoon (200 g) tomato passata

• ¾ cup (approximately 180 ml) red wine

• 2 bay leaves

• Extra virgin olive oil, as needed

• Salt, to taste

• Black pepper, to taste

• Freshly grated Pecorino Romano cheese, to taste

1. Prepare the potato gnocchi

Boil the potatoes with their skins on in salted water until tender. Drain, peel while still hot, and pass them through a potato ricer.

Allow the mashed potatoes to cool slightly, then add the egg, flour, and a pinch of salt. Gently knead until a smooth, uniform dough forms.

On a lightly floured work surface, roll the dough into long ropes and cut them into small pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create the traditional ridges.

2. Prepare the Roman-style oxtail ragù

Heat a drizzle of extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the oxtail pieces and brown them on all sides.

Finely dice the onion, carrots, and celery. Add them to the pot and cook for a few minutes until softened.

Pour in the red wine and allow the alcohol to evaporate completely.

Add the crushed peeled tomatoes (or tomato passata), bay leaves, salt, and black pepper.

Cover and simmer over low heat for approximately 2–3 hours, stirring occasionally. Add a little water if the sauce becomes too dry.

3. Shred the oxtail meat

Once the oxtail is extremely tender, transfer the pieces to a cutting board and allow them to cool slightly.

Remove the bones and cartilage, then shred the meat into small pieces.

Return the shredded meat to the sauce, stir well, and keep warm.

4. Cook the gnocchi

Bring a large pot of salted water to a boil.

Add the gnocchi and cook until they float to the surface.

Using a slotted spoon, transfer the cooked gnocchi directly into the pot with the oxtail ragù.

Gently toss for a few moments until the gnocchi are evenly coated with the rich sauce.

5. Plate and serve

Divide the gnocchi among serving plates and finish with a generous sprinkling of freshly grated Pecorino Romano cheese.

Serve immediately while piping hot.