Name: Semolina Gnocchi with Oxtail Ragù
Yield: Makes 6 to 8 servings
Ingredients: 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; 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; Available at some supermarkets and at specialty foods stores and Italian markets.

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Semolina Gnocchi with Oxtail RagùCraig Cutler

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.

Recipe notes

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