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1
Heat the oven to 350 degrees. Prick the potatoes with a fork and bake until soft for 1.5 hours. While hot cut in half and scoop out. Let cool completely. Pass through a food mill into a bowl. season with white pepper.
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2
Beat the egg yolk and drizzle over the potatoes. Measure 1.25 cups of flour and sprinkle over the mixture. Using pastry cutter, cut until it resembles coarse crumbs. Form mixture together in a ball.
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3
Sprinkle a .25 cup of flour on work surface. Place mixture over flour and sprinkle another .25 cup on top of the ball. Using your hands, knead and foldmixture until the flour is incorporated. If it still feels tacky, add more flour and repeat.
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4
Roll dough into a log and dust the outside with flour. Let rest for five minutes. Divide dough into 8 pieces. Roll out each piece into a long worm about 1.5 inches thick and cut into lengths about 1 inch long.
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5
Bring a pot of salted water to a boil drop gnocchi in water and cook untill they float to the surface- 2-3 minutes.
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6
Rinse oxtail in cold water and dry. Trim off all excess fat and sinew. Heat oil in a dutch oven over medium high heat. Add oxtail pieces and brown all sides of meat, about 10 mins. Remove to a bowl and season with salt and pepper. Add the pancetta and fry, removing all brown bits 4mins. Add the celery, garlic, onion, carrot and parsley, cook until the vegetables are soft. Place oxtail bones in pot. Add white wine and bring to boil. Add tomatoes, crushing them with your hands. Stir in tomato concentrate and add salt. Place the cloves in a small piece of cheesecloth with the bay leaf and put in pot. Pour in beef stock to cover oxtails. Lower heat to medium. Simmer covered for at least 3.5 hours.
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7
Pull the meat off the bones and place back into sauce. Stir and add in salt or pepper according to taste.
