Gnocchi
500 g of gnocchi-type macaroni
1 cup of fresh heavy cream
1 tablespoon of salt
Meat
2 cups of beef broth (optional, use a bouillon cube instead)
4 tablespoons of olive oil
2 tablespoons of Worcestershire sauce
2 tablespoons of all-purpose flour
1 tablespoon of salt
1 tablespoon of ground green peppercorn, drained and crushed
3 cloves of garlic, minced
1.5 kg oxtail
Gnocchi
500 g of gnocchi-type macaroni
1 cup of fresh heavy cream
1 tablespoon of salt
Meat
2 cups of beef broth (optional, use a bouillon cube instead)
4 tablespoons of olive oil
2 tablespoons of Worcestershire sauce
2 tablespoons of all-purpose flour
1 tablespoon of salt
1 tablespoon of ground green peppercorn, drained and crushed
3 cloves of garlic, minced
1.5 kg oxtail
Meat
Bake the oven at high temperature
Tenderize the oxtail with garlic, salt, olive oil, and Worcestershire sauce
Place it in a baking dish and roast, turning occasionally, for 1 hour or until browned
Gnocchi
While the meat is roasting, place a large pot of 5 liters of water on high heat, cover, and bring to a boil
Add one and a half tablespoons of salt and let it simmer again
Add the gnocchi by the handful, mix well, and cook uncovered until al dente
Beat the heavy cream until thickened
Drain the gnocchi
Remove the meat from the baking dish
Scoop out the juices and scrape the bottom
Transfer to a pot, add the flour and peppercorn, and simmer until thickened
Slice the meat, arrange it on a plate, and drizzle with the sauce
Mix the gnocchi with the whipped cream and salt
Distribute around the meat and serve.
