Prep: 30 mins
Cook: 1 hour 5 mins

Serves: 8 as entree / 4 as main

Ingredients:
1 tablespoon olive oil
2 cloves garlic
200g piece ox tail
700g bottle tomato passata
1 tablespoon brown sugar
Salt and pepper, to taste
200g Gruyere cheese, cut into 1cm cubes
Finely grated parmesan, to garnish
gnocchi
1kg desiree potatoes
1 egg
1/2 teaspoon salt
Freshly grated nutmeg, to season
150g 00 flour

Semolina, to sprinkle

Method:
1. To make gnocchi, preheat oven to 200C.
2. Wash and prick potatoes all over with a fork. Cook for 1 hour or until very soft.
3. Meanwhile, heat oil in a large saucepan. Add ox tail. Cook, until lightly browned. Add garlic. Cook garlic until soft. Add passata and sugar. Season. Simmer gently, covered, for about 30 minutes or until thickened. Remove from heat. Remove ox tail.
4. Once cooked potatoes are cool enough to handle. Cut in half. Scoop hot flesh into a potato ricer or press through a sieve into a large bowl. Make a well in centre of potato. Crack egg into well. Sprinkle over salt, nutmeg and half the flour. Lightly knead to combine. Add extra flour in small batches, until dough is no longer sticky.
5. Divide dough into four portions. Roll portions into sausages. Cut into 2cm pieces. Place pieces on a tray lined with baking paper. Sprinkle with semolina to prevent them sticking together.
6. Cook gnocchi in batches, in a large saucepan of boiling salted water, until they rise to the surface. Drain. Add gnocchi to tomato sauce.
7. Preheat oven to 200C. Place four ovenproof dishes on an oven tray.
8. Divide half the gnocchi mixture among dishes. Sprinkle with gruyere cheese. Top with remaining gnocchi.

9. Cook for 5 minutes. Garnish with parmesan.

Tips:
- Adding the correct amount of flour to gnocchi is crucial to making light gnocchi. Too little flour and it may disintegrate during cooking. Too much flour and it will be tough.
- Tagamino is a little clay pot.

- You could substitute osso bucco for the ox tail, to flavour the tomato sauce, if preferred.

This recipe has not been tested