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Chris & Bex - Redemption Gnocchi

with Oxtail Ragu

Ingredients

3kg Agria potatoes

500g parmesan, grated

600g flour

6 eggs

Salt and pepper

2.5kg oxtail, cut into 4cm pieces

Olive oil

4 carrots, peeled, washed and diced

2 leeks, wash and diced

2 celery sticks, washed and diced

Onion

Garlic

3 thyme sprigs, roughly chopped

3 rosemary sprigs, roughly chopped

2 Tbsp plain flour

4 cloves

4 bay leaves

Tomato puree

2x 400g tins plum tomatoes

275ml red wine (or port)

1L beef stock

Worchestershire sauce

Method

1. To cook the Oxtail, heat a large pan over a high heat and season the meat. Drizzle the pan with oil and carefully place the meat in to colour. Set aside.

2. Place the leeks, celery and carrots into the pressure cookers. Add the herbs, cloves and flour and stir well to combine.  Add the oxtail and remaining ingredients. Stir and cover. Cook for 1.5hrs on low. Once the meat is tender, shred and reduce the sauce. Season and keep warm to serve.

3. To make the gnocchi, place the potatoes on a bed of rock salt and place in the oven to bake at 180 degrees for 1.5hrs. Once the inside is cooked remove from the oven and cut in half. Scoop out the insides and push through a ricer into a bowl. Add cheese and egg and mix lightly. Add the flour, seasoning and turn out onto the bench to knead. Roll and cut into squares. Place into a pot of boiling salted water. As soon as they float to the surface, place into an ice bath to stop the cooking process. Drain on a tea towel. Pan fry until golden brown to serve.

4. Serve with ragu.

 

Chris & Bex's main, Gnocchi with Oxtail Ragu
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