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

Author: Philip Call

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Description

This isn’t your average plate of gnocchi.

Ingredients

Scale

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

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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

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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.