Oxtail with Pumpkin Gnocchi
(Serves six as a main course.)
Ingredients
Pumpkin gnocchi
- 1 onion, peeled & diced
- 600g pumpkin, peeled & diced
- 400ml chicken stock
- 200g plain flour, sifted
- 5 eggs
- Handful Sage, cut into strips
Oxtail
- 1kg oxtail pieces
- ¾ cup seasoning flour
- 1 can chopped tomatoes
- 1 head garlic, smashed in their skins
- 1½ ltrs beef stock
- handful flat leaf parsley, chopped
Method
Pumpkin gnocchi
In a saucepan, heat a little olive oil, add the onion and cook until tender.
Add the pumpkin, season then add the chicken stock, cook pumpkin until mushy and all stock has evaporated.
Add the flour, stir over a low heat for 3-4 minutes then transfer to a mixing bowl, beat in one egg at a time. Place small spoonfuls of gnocchi into boiling salted water and as they come to the surface, remove with a slotted spoon
Oxtail
Coat the oxtail in seasoned flour, add a little oil to a frypan and seal the oxtail.
Place into a casserole, add the tomatoes, garlic, beef sock and parsley.
Bring to the boil on the stove then place into a preheated 150oC oven for 2½ hours.
Remove oxtail from bones, thicken braising juices with a cornflour slurry and stir in the oxtail and sage.
Place gnocchi in large warmed bowls and spoon over the oxtail and top with shaved Parmesan.
John Hawkesby’s wine recommendations
Rhone Style Wine
Syrah
Stonyridge Pilgrim 2008
Murdoch James Saleyards Syrah 2008
