This Oxtail & Baked Gnocchi Alfredo combines rich, tender oxtail braised to perfection with fluffy gnocchi bathed in creamy Alfredo sauce. The combination of succulent, fall-off-the-bone oxtail paired with soft, pillowy gnocchi creates an unforgettable experience that’s both comforting and sophisticated. The savory gravy infuses the gnocchi, making each bite an indulgent delight.
Ingredients:
For the Oxtail:
- Oxtail pieces
- 1 cube beef or chicken bouillon
- 3 sprigs fresh thyme
- 6-8 allspice berries
- 1 scotch bonnet pepper
- ½ teaspoon salt
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil
- 1.5 liters water
For the Gnocchi:
- 3-4 large Yukon gold potatoes (boiled and riced)
- 2 eggs
- Flour as needed
Method:
Start by seasoning the oxtail. In a heavy-bottomed pot, heat coconut oil and brown sugar until caramelized. Sear the oxtail until golden. Add water, bouillon cube, thyme, allspice berries, scotch bonnet, ketchup, and salt. Simmer until tender.
For the gnocchi, combine riced potatoes, eggs, and flour, then form small gnocchi. Boil until floating, then bake briefly in Alfredo sauce to finish.
Combine baked gnocchi and oxtail, drizzle generously with gravy, and enjoy your flavorful masterpiece!
