Place the olive oil into a pot over medium heat, then add the pieces of oxtail, vegetables and garlic, cinnamon and cloves and sauté gently until they start to brown and become dry; put the heat up a little and add the white wine, stirring occasionally. (Note: my mother accidentally chopped the celery instead of cutting it into large pieces--she's been fired--just kidding!)

Cook down the wine until it has almost completely evaporated then add the tomato puree, salt and pepper.

Measure the water and put into a kettle or pot to boil. Place the flour in a large bowl and make a well in the center. Pour the boiling water into the well in the flour.

The dough should come together nicely, but it will become dry and hard quickly, so keep it covered with slightly damp cloth as you roll the gnocchi. Cut a slice of dough and begin to roll it into a long sausage shape on a lightly floured counter.

Place the finished gnocchi on the prepared tray and continue the rolling, cutting and shaping until all the dough has been used.

Bring a pot of salted water to a boil and carefully drop the gnocchi into the water when it is boiling using a pastry scraper/cutter. Boil the gnocchi and they will rise to the top; continue to cook for a further 3 or 4 minutes then check if they are ready by tasting one. They will be chewy, but the center will be cooked when they are done.

Gently drain the gnocchi and place in a warm serving bowl.

Add some of the heated sauce to the gnocchi and stir gently to coat all the gnocchi evenly.

Place in serving bowls and sprinkle with some grated Parmesan cheese and please--if you actually go to the trouble to make homemade gnocchi, use authentic PARMIGIANO REGGIANO, D.O.P.