This authentic Italian gnocchi recipe with a Sicilian oxtail tomato sauce is a delicious meal you can make for your family which will make you feel as though you are in Italy.
As you might know, I have already featured my mother and five of her six sisters here on my site, along with a recipe which reminds me of them, or a dish they are well known for.
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Well, it’s time to add the sixth and final sister, my Zia Iolanda (pronounced Yoh-LAND-ah) who is by no means any different than the rest of her sisters as far as her culinary talents are concerned.
Zia Iolanda is the third eldest of seven sisters, and lives a few paces away from her parents’ old house (my grandparents’ home), and the same one she was born in. She lives there with her son, Gianfranco. You may recall, Gianfranco is my cousin who makes Peaches and Cognac. He loves to douse all of his cakes and desserts with some type of liqueur, including his very own trifle. (In his defense, trifle needs to be doused with alcohol!)
Zia Iolanda and Gianfranco grow grapes to make their own wine, have a huge garden and lots of fruit trees, along with a few chickens. Zia Iolanda keeps the local cats fed better than I feed my own family. Do you think I’m joking, because I’m not! When we visit, it’s like torture to see the things the stray cats are given to eat which I can’t even find in shops in LA!
A funny Italian cat story
Once, I gave the cats some old, leftover chicken meat and they refused to eat it! I just couldn’t fathom that hungry, stray cats would turn down chicken. Just then, Zia Iolanda happened to be passing by, however she was not surprised in the least that the cats weren’t eating the chicken.
She went inside and came out with a bowl of spaghetti sauce, dolloped some of it onto the chicken and the cats tore into it; I could not believe my eyes. Now, those were true Italian cats!
One of my all time favorite dishes is gnocchi, and Zia Iolanda makes some of the best gnocchi I’ve ever eaten, if not the best gnocchi I’ve ever eaten. FYI, gnocchi is pronounced “nyaw-kee”. There’s no “ch” sound in gnocchi.
Zia Iolanda also makes killer fried chicken, but I decided to share her gnocchi as I have really wanted to put the recipe on my site for a long time. Not to mention that today is Thursday which is the traditional day to have gnocchi in Italy!
Types of authentic Italian gnocchi
My family usually makes three kinds of gnocchi: with ricotta, with potato, and without potato, and although I think they are all incredibly delicious, there is a noticeable difference amongst them.
Gnocchi made with flour and boiling water are more dense, a bit heavier and have more of a chew to them. This is the type Zia Iolanda usually makes. The gnocchi made with ricotta or potatoes are more light and soft, with less of a firm texture to them, so it’s truly just a matter of taste.
My mother is staying with me at the moment, so it was much easier for me to take photos of her making the authentic Italian gnocchi. I usually do everything, including taking the photos on my own, which is quite difficult when you’re rolling dough.
Don’t worry if you don’t have the little wooden gnocchi roller that my mother is using in the photos and video because you can simply use a regular fork to form them in the exact same way.
Traditionally, gnocchi are served with an oxtail tomato sauce, and Zia Iolanda makes a really unique Sicilian recipe. It was given to her many years ago by a brigadiere (a police sergeant) which includes a little cinnamon and cloves. You could probably give an Italian a heart attack by serving the wrong type of pasta sauce with the wrong pasta, so this tells you how seriously they take this business!
Don’t tell any other Italians I said this, but I also like gnocchi with a quick pasta sauce, or even vodka sauce. I could go on and on with lots of stories relating to my family and gnocchi, like the time my cousin Ketie made enough for an army, but I think you’d probably just like the recipe at this point, so here you go: authentic Italian gnocchi!
Zia Iolanda’s Authentic Italian Gnocchi
with Sicilian Oxtail Tomato Sauce
serves 4 to 6
SICILIAN OXTAIL SAUCE
- 2 tbsp good quality extra virgin olive oil
- 3 or 4 cloves of garlic, minced
- 1 medium onion, diced
- 1 stalk of celery, cut into 3 pieces
- 2 or 3 pieces of oxtail
- a pinch or two of cinnamon
- 1 or 2 cloves
- 1/4 cup (2 oz) white wine
- 24 to 28 ounces (about 700 g) tomato puree (I use Mutti)
- freshly ground black pepper, to taste
Make the sauce
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.
Stir well and bring to a simmer, stirring once in a while. Allow to cook gently for about 1 1/4 hours or more. Taste for salt and pepper, remove from the heat and remove the celery. The sauce is now ready. Enjoy the oxtail on the side or after the authentic Italian gnocchi.
Authentic Italian Gnocchi
- 3 1/2 cups (454 g) flour
- 12 ounces (355 ml) boiling water
- (a little semolina for dusting baking trays)
Grated Parmigiano Reggiano, to serve
Make the dough
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.
Using the handle of a wooden spoon, or a spurtle, if you have one, stir the water into the flour as quickly as possible, mixing as much of the flour into the water as possible while the water is still hot.
Continue stirring until the mixture is cool enough to handle, then begin to gently knead by hand until a rough dough is formed. Place onto a floured countertop and continue to knead gently.
Roll and cut the dough
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.
Once the piece of dough is rolled into a uniform size from end to end, cut 1/2″ to 3/4″ (pick one size and make them all the same) pieces and no, this is not my best knife (cutting on granite is not recommended)!
Shaping the gnocchi
Now you are ready to start making rolling the gnocchi, but before you begin, sprinkle a baking tray lightly with semolina or fine corn meal, or even flour (but semolina works best so they don’t stick to the tray). If you don’t have the wooden gnocchi tool, use a dinner fork. Begin by holding one piece of dough with your thumb and two fingers, gently push your fingers into the dough, rolling it down the tool or fork until it is a circular shape.
*3/18/15 a reader just asked about where to purchase the gnocchi tool so I’m adding a link
Place the finished gnocchi on the prepared tray and continue the rolling, cutting and shaping until all the dough has been used.
CLICK ON THE PHOTO BELOW TO SEE MY MUM ROLLING GNOCCHI ON VIDEO.
Cook the authentic Italian gnocchi
Keep the gnocchi covered with a clean kitchen towel until you are ready to cook them. Bring a pot of salted water to a boil. 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. You can see that we cut into one in the photo below. 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.
All that’s left is to serve and sprinkle with some grated Parmesan cheese. Please, if you actually go to the trouble to make homemade gnocchi, use authentic PARMIGIANO REGGIANO, D.O.P.
Gnocchi in my house is a huge favorite with everyone, and I hope you will find that it is in yours, too!
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Zia Iolanda's Gnocchi with a Sicilian Oxtail Tomato Sauce Recipe
An authentic Italian gnocchi recipes with a Sicilian oxtail sauce.
Ingredients
OXTAIL SAUCE
- 2 tbsp good quality extra virgin olive oil
- 3 or 4 cloves of garlic, minced
- 1 medium onion, diced
- 1 stalk of celery, cut into 3 pieces
- 2 or 3 pieces of oxtail
- a pinch or two of cinnamon
- 1 or 2 cloves
- 1/4 cup (2 oz) white wine
- 24 to 28 ounces (about 700 g) tomato puree (I use Mutti in glass jars)
- 1 1/2 tsp (or more) Kosher or sea salt
- freshly ground black pepper, to taste
GNOCCHI
- 3 1/2 cups (454 g) flour
- 12 ounces (355 g) boiling water
- a little semolina for dusting baking trays
- Grated Parmigiano Reggiano, to serve
Instructions
HOW TO MAKE THE OXTAIL SAUCE:
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.
Stir well and bring to a simmer, stirring once in a while. Allow to cook gently for about 1 1/4 hours or more. Taste for salt and pepper, remove from the heat and remove the celery. The sauce is now ready. Enjoy the oxtail on the side or afterwards.
HOW TO MAKE AUTHENTIC ITALIAN GNOCCHI:
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.
Using the handle of a wooden spoon, or a spurtle, if you have one, stir the water into the flour as quickly as possible, mixing as much of the flour into the water as possible while the water is still hot.Continue stirring until the mixture is cool enough to handle, then begin to gently knead by hand until a rough dough is formed. Place onto a floured countertop and continue to knead gently.
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.
Once the piece of dough is rolled into a uniform size from end to end, cut 1/2" to 3/4" (pick one size and make them all the same) pieces and no, this is not my best knife (cutting on granite is not recommended)!
Now you are ready to start making rolling the gnocchi, but before you begin, sprinkle a baking tray lightly with semolina or fine corn meal, or even flour (but semolina works best so they don't stick to the tray). If you don't have the wooden gnocchi tool, use a dinner fork. Begin by holding one piece of dough with your thumb and two fingers, gently push your fingers into the dough, rolling it down the tool or fork until it is a circular shape.
Place the finished gnocchi on the prepared tray and continue the rolling, cutting and shaping until all the dough has been used.
Keep the gnocchi covered with a clean kitchen towel until you are ready to cook them. 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.
COOK AND SERVE THE GNOCCHI:
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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 855Total Fat: 29gCarbohydrates: 183gProtein: 66g
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authentic Italian gnocchi
I’m definitely trying this recipe! I find cloves add a distinct taste, I remember making a dish with them and not being too fond of it. Maybe the recipe called for too many cloves for my liking. Would omitting the cloves change Zias’ Iolanda’s recipe too much? Maybe I should try one clove?
To be honest, I do not like cloves, so I omit them. However, I wanted to be true to Zia’s recipe. If you don’t like them, yes leave it out, it’s still awesome!
[…] may have already seen my first gnocchi recipe, which is my go-to gnocchi recipe: they are made with only flour and boiling water. They are much more dense and heavy than gnocchi […]
[…] When I was in Italy this past June, I asked my cousin, Gianfranco, if I could make Sunday dinner for my Zia Iolanda and him. He asked what I’d like to make, so I asked him what Zia likes. He didn’t even hesitate and said, “gnocchi alla Sorrentina.” Oh boy, I had to make gnocchi for the Queen of Gnocchi?! […]
Hi will be giving this recipe a try. But, just wondering if 1 1/4 hour is sufficient cooking time for the oxtail. From past experience it’s taken longer. And I don’t want to cook the sauce down to nothing. Thanks.
Hi Ann, only reason it wouldn’t be is if it’s really tough. I’ve not had an issue with it, and yes, you don’t want to cook the sauce down so it’s terribly thick. Let me know how it turns out :)
I made the sauce today and it has now become one of my favorites. I was skeptical about the cinnamon and cloves but how marvelously aromatic and balanced. As anticipated the oxtails definitely took longer to cook but honestly I left this entire dish to simmer for most of the afternoon – I tend to enjoy slow cooking. I didn’t make this gnocchi recipe as my husband wanted potato gnocchi instead. Next time will try flour recipe. Thanks so much for sharing!
Hi Ann, I’m so confused! I thought you left this review earlier and I was going to apologize that I missed responding to you, but it has today’s date!
Regardless, I am delighted that you liked it so much, I will be sure to tell my Zia Iolanda in Italy next time I talk to her as I’m sure she’ll be happy to hear it, too! Yes, definitely some people prefer potato gnocchi as they tend to be lighter, but I’m sold on the flour and boiling water ones! Just love their chewiness!
Let me know if you try them! Thanks so much for the comment! CC
I’m so happy to see someone else likes the flour and water gnocchi. My friends make them with ricotta or potatoes, but like you, I like the chewiness. Thanks for the recipe.
Yay! Most people don’t even know about this kind! We can keep it to ourselves, haha! Enjoy, Maria!
[…] | Great Italian Chefs 8. Braised Oxtail Ragu | Kitchn 9. Braised Oxtail | The Splendid Table 10. Gnocchi with Sicilian Oxtail Tomato Sauce | Christina’s […]
[…] may also like to make homemade gnocchi and serve it with this […]
Thank you very much for this great recipe!! It was my first time making the gnocchi, but they turned out good! The sauce is so tasty and live the cinnamon and clove in there ❤️
That’s great to hear, Cristal! Thank you so much for letting me know! :)
[…] Gnocchi are one of my favorite things to eat. Good butter is a godsend, and sage is an herb I really love. […]
[…] you like a slightly chewy and harder gnocchi, try my aunt’s recipe using only flour and boiling […]
Zia has a beautiful smile. The story of Italian cats who won’t eat the scraps we eat cracked me up. I am not surprised. The gnocchi looked beautiful in the exquisite sauce. I will actually try this, although it is so daunting in the face of people who have worked on it for decades actually centuries. My forays into fresh pasta have worked out well. This truly scares me, but it looks so delicious I have to try it.
I’m just seeing this now! SO sorry! I hope you tried it Laura!
Thanks so much for this fabulous recipe Christina. I made it yesterday (as you know) to welcome my youngest son home who has been away trekking through the high country for days as part of his school camp. He ADORED it, as did we all. I love the flavour and mouth-feel the oxtail gives the sauce, it makes it rich and silky. The gnocchi turned out perfectly, tender and light. Thanks again. x
What a good mother you are! A perfect meal to come home to! I’m so glad that you liked them. Zia Iolanda will be over the moon :) Thanks for letting me know, Jen! CC
[…] came to visit me in LA once, and insisted on making gnocchi. I think she made enough for the entire […]
[…] we were having lunch here, our Zia Francesca and Zio Carmine (from Canada), cousin Gianfranco and Zia Iolanda were about 5 minutes away, visiting one of my mother’s good friends from France who happens […]
[…] Homemade Gnocchi that taste like my aunts’ in Italy […]
[…] to our car and then Denisa and I went to our mothers’ village (Nalli) where we went to see Zia Iolanda and Gianfranco, who were just sitting down to dinner with Zia Francesca and Zio Carmine. […]
I’m so glad you shared this post, Christina, since my daughter was talking about making homemade gnocchi the other day and I avoided it ;-) Absolutely love the video – your Dad whistling in it is fun – now I can’t get it out of my head (is this from the Godfather? ;-)) Who knew that gnocchi is traditionally eaten on a Thursday? Love your gnocchi stories…
You avoided it!? Nooo! Embrace the gnocchi making! I hope you do try it and love them!! Good luck, or in bocca al lupo! :)
Do you have the gnocchi recipe that is made with Ricotta?
I have this one on my site which is actually a recipe from Silvia’s Cucina: https://christinascucina.com/2013/07/ricotta-dumplings-in-tomato-sauce-gnudi.html You can always use the search bar to look for any recipes you may want. Hope this helps! CC
[…] Zia Iolanda’s Gnocchi with a Sicilian Oxtail Tomato Sauce […]
Christina I think this is my favorite post you’ve ever done, I love the story, I love the photos, and that recipe sounds incredible. I love the little ridges on the gnocchi, not sure I can replicate that, but I will sure try!
Thank you so much for saying that, Sue! You are too kind! You could absolutely make the ridges on the gnocchi, it’s easier than it looks, just try it on a fork first. :) CC
Christina, this whole dish looks fabulous!! and I love the photos of your mum making gnocchi :) I’ve only cooked with oxtail a couple of times and really loved it, I’d love to try it with this sauce, sounds delicious!
Thanks, Sheena! The oxtail meat is super tasty as is any meat that is closer to the bone- I hope you like the sauce! CC
How wonderful to have your mother visit and share her love with you! Your photos are excellent and inspire me want to try to make gnocci for my family! Thank you for the encouragement!
Thank YOU for your lovely comment, Deborah! I’m so happy you’d like to try making them for your family! Please let me know if you have any questions along the way. :) CC
My Zia Giuseppe’s mother used to make an oxtail ragù, so I am very excited to have this recipe! Also, can’t wait to try the flour-only gnocchi, as I only have had the potato variety. Thanks for sharing these family gems!
Let me know how the gnocchi turn out, David! I really love the chewy ones, and have decided they absolutely need to go on our menu much more often than I’ve been making them! So funny how something made with flour and water alone can be so delicious! CC
Beautiful pictures, as always Christina! Those gnocchi look delicious!
Thank you, Cynthia!! :)
I have to say these are my favorite posts of yours because you tell us a great story. You’re so lucky to have your Italian family and have access to their amazing recipes and able to share. My husband is Sicilian and I wish his relatives were still with us. He just said that I have to make him this sauce. I love the fact that the cats love the sauce, amazing.
You are so kind, Janette! Thank you! I hope your husband enjoys the gnocchi; he is lucky to be married to such a talented cook! CC
[…] [6] I could have just added Christina’s gnocchi recipe to my weekly meal selection below and be done with it. But her post was less of a recipe and more of a love letter to her family and its wonderful Italian heritage. So I had to include it here instead. Christina’s Cucina is such a wonderful blend of all that makes up this talented food blogger of Scotch, Italian origin – now loving her now SoCal life and family. Family is always there and poignantly present in this week’s Zia Iolanda’s gnocchi. […]
Great post! I love the cats! Now that’s my dream B and B in Italy with all those cats.
I used to make ricotta gnocchi back in the day. Yours looks amazing! Wowie wow wow!
I know a herd of cats you can adopt! CC :)
Gorgeous gnocchi! I’ve never dared use the fork method, but they’re so darn pretty with the ridges! I love your plight to save authentic recipes, especially after experiencing meals with my Italian-American relatives – a generation removed from the ones whocame to this country. Can you say Ragu?!! That cat story is hysterical.
Hi Mimi! I’m so glad you see the difference between authentic and original Italian recipes and those “modified” Italian-American ones. I don’t mind those if people want to make and eat their own versions, that’s totally fine, BUT I cringe to see “authentic” associated with those recipes. Thanks so much for stopping by! CC
I absolutely love gnocci it is actually my favorite pasta. I was so curious about the oxtail sauce as I didn’t see evidence of the meat, but it basically disintegrates to nothing and leaves the essence of the meat flavor. I also love it with vodka sauce too!
I will have to go back and put in about serving the oxtail separately, Andi, as it doesn’t disintegrate at all, but yes, you definitely taste the flavor of the meat in the sauce. :) CC
I love making gnocchi and have only ever made potato or ricotta, never heard of or tried the boiling water type, I must get one of those ribbed gnocchi makers. Very cool. Watched the video. I have done not eh back of the fork tines. This is much easier. The oxtail sauce sounds delicious.
Actually, Suzanne- the front of the fork is what we use. Maybe the back of the fork might work, too, but it’s sloped in the wrong direction that way. I think we need to make them again as looking at these pictures now that we’ve eaten them all, just makes us want to eat them again! CC
Um, I’ll take some of that and that and that, too. Gorgeous food, photos. I have never made Gnocchi and have never seen that wood thing that makes them turn into tight little curls. Beautiful work, Christina.
Oh thank you, Jen, but that’s my mother’s work you see. The wooden tool isn’t necessary as you can always just use a fork. Glad you liked the post, CC
Dear Christina,
Wow what a fun post this one is! Love homemade Gnocchi and your Zia Lolandas recipe is perfection. I was laughing when you wrote about the cats…God Bless your Zia for her help in taking care of these sweet cats. As you know, I am a cat lover. (all animals) I loved the fact that they had to have the sauce on top and then they would eat the chicken. My Angel Kitty (passed in 2008) he would love to eat chicken with tomato sauce on it as well. He even loved pasta and the sauce. Love the photo of your mom and her sister..that is such a treasure. Wonderful story and recipe. Thanks for sharing … Have a fun and enjoyable weekend, especially with your mom there visiting.
Dottie :)
I didn’t know you were a cat lover, Dottie. I’m sure you loved the cat collage then! Haha! That’s funny, it sounds like you had an Italian cat, too! Thank you for your lovely comments, and I hope you have a nice weekend, too! CC