This isn’t your average plate of gnocchi. At Jillian’s Restaurant, Chef Philip Call reimagines the Italian classic by pairing pillowy ricotta-and-chèvre gnocchi with rich, fall-off-the-bone braised oxtail and tender collard greens. The dish strikes a beautiful balance. The gnocchi are light yet indulgent. The oxtail delivers deep, slow-cooked flavor, and the collards add a touch of Southern soul. It’s a recipe that speaks to the heart of seasonal cooking. Taking time, care, and humble ingredients, and transforming them into something unforgettable.
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Gnocchi with Braised Oxtail and Collard Greens
Description
This isn’t your average plate of gnocchi.
Ingredients
Gnocchi
- 20 oz ricotta (Lamagna)
- 9 oz chèvre (Goat Rodeo)
- 2 whole eggs (Footprints Farm)
- 3 oz Parmigiano Reggiano
- 1 tbsp salt
- 2 1/2 – 3 cups all-purpose flour
Braised Oxtails
- 2 tails, crosscut 2 inch thick (Pasture Perfect Beef)
- 1 1/2 liters dry red wine
- 1 qt demi-glace (homemade or store bought)
- 3 large onions
- 4–5 carrots (Healthy Harvest Farms)
- 1 stalk celery
- 1 bulb garlic
- Rosemary / thyme / bay leaf / peppercorn sachet
Collard Greens
- 3 to 3 1/2 lb collard greens, stemmed (Coldco Farm)
- 1 large onion, diced (Haffey Family Farm)
- 1/3 cup cider vinegar
- 2 oz demi-glace (homemade or store bought)
- 1/3 qt chicken stock
- 1/2 cup dark brown sugar
Instructions
Gnocchi
- In a mixing bowl combine ricotta, chèvre, Parmigiano Reggiano, eggs, and salt until homogeneous.
- Add flour 1/2 cup at a time until a firm, slightly sticky dough is formed.
- Using a dough knife, cut off a piece of dough, then gently roll into a long, even cylinder approximately ¾ inch thick.
- Use a pizza roller to cut your cylinders into 1/2 inch pieces.
- Use a gnocchi board to shape the dough pieces into gnocchi. Place on a sheet tray, freeze; once frozen, bag and date them.
Braised Oxtails
- Reduce wine in a stock pot by half. Add demi-glace. Bring to a simmer, season.
- Place oxtails in a Dutch oven, add diced veggies and sachet.
- Pour liquid over tails and vegetables. Add 1–2 cups water —enough to almost cover tails.
- Braise in a 275 degree oven until pull-off-the-bone tender (4–5 hours).
- Strain braising liquid through a chinois into a pot, reduce to thicken.
Collard Greens
- Sweat onions in a rondeau. Deglaze with cider vinegar. Dissolve brown sugar in the liquid. Add demi-glace and chicken stock. Bring to a simmer.
- Add stemmed collards to simmering liquid in batches until they all fit in the pot.
- Cover and reduce heat to low. Cook for around a half hour—until desired tenderness is reached.
- Season with salt and pepper.
Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce
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Try more wonderful fall farm-to-table recipes from Chef Philip Call:
Rainbow Trout with Fennel and Mushrooms
Pork Chop with Bacon and Pickled Peppers
