Recipe from Ed Kernan

Gnocchi with Oxtail Ragu

If making pasta by hand intimidates you, try homemade gnocchi. While the method is similar (working flour into a crude dough), the potato of it all makes things less precise and more forgiving. Plus, there’s no fancy shaping involved; just satisfying, fluffy pillows of potato-y pasta.

Consider this recipe your easy go-to for gnocchi and pair it with the Oxtail Ragu, or literally any other sauce your heart desires. 

Prep time

1 hour

Cook time

1 1/2 hours


4 appetizer servings

What You'll Need


  • 1 pound linguine, cooked to al dente in the Perfect Pot and reserve ¼ cup pasta water
  • 2 tablespoons extra virgin olive oil, plus more for garnish
  • 2 tablespoons unsalted butter
  • 6 garlic cloves, thinly sliced
  • 3 anchovy filets in oil
  • 1 tablespoon capers
  • 1 teaspoon red pepper flakes if you like it spicy or 1/2 teaspoon for mild
  • ½ cup parsley leaves, roughly chopped, plus more for garnish
  • ½ cup dry white wine
  • ½ cup clam juice
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 cup grated parmesan, plus more for garnish
  • ¼ cup reserved pasta water
  • Freshly grated black pepper


Step 1

Preheat the oven to 400˚F. Cut ends off potatoes. Place on a baking sheet lined with a wire rack. Bake in the oven until tender, about 1 hour. Once cooked, set potatoes aside until cool enough to handle.

Step 2

Raise the heat to medium high and add the white wine. Allow the wine to reduce by half. This should take 3–4 minutes.

Step 3

Spread the potatoes out evenly, dust evenly with flour, season with salt, and drizzle the egg over the potatoes. Mix together and knead into a smooth dough, about 2–3 minutes. Add additional flour if the dough is sticky. Cover dough with a kitchen towel and let rest for 20 minutes.

Step 4

Place dough on a lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about 3/4" in diameter. Cut the rope into 3/4" long pieces. Set cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form remaining dough.

Step 5

Place a large pot of water on medium heat and bring to a gentle boil. Season the water liberally with salt.

Step 6

Add gnocchi, in batches, to simmering water and cook until they float on the surface, about 2 to 3 minutes. Remove the gnocchi and place on a paper towel to dry. Once all cooked, toss all the gnocchi with a little extra virgin olive oil and then hold until use.

Step 7

Serve with Oxtail Ragu if desired.

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