- Potato Gnocchi with Lamb Ragu
- (Gnocchi di Patate con Ragu di Agnello)
- For the Ragł:
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
One 6-inch long fresh rosemary sprig
1 bay leaf
2 lbs lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks
1/2 cup dry white wine
1 lb plum tomatoes, cored, coarsely chopped
1 cup (or more) water
1 teaspoon salt
For the Gnocchi:
1 and 1/2 lbs small white-skinned potatoes, unpeeled
2 and 1/4 cups (or more) all purpose flour, divided
3/4 teaspoon salt
1/4 teaspoon (scant) ground nutmeg
1 large egg, beaten to blend
6 tablespoons (3/4 stick) butter
- Prepare the Ragł:
Heat olive oil in large pot over medium-high heat.
Add garlic, rosemary, and bay leaf; saute until garlic is golden, about 1 minute.
Sprinkle lamb with salt and pepper.
Add lamb to pot; saute until browned, about 8 minutes.
Add wine; scrape up browned bits.
Stir in tomatoes, 1 cup water, and 1 teaspoon salt; bring to simmer.
Reduce heat, cover, and simmer until lamb is tender, adding more water if needed for saucy consistency, about 1 and 1/2 hours.
Season with more salt and pepper, if desired.
Prepare the Gnocchi:
Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes.
Peel potatoes while still warm; press through food mill or potato ricer into large bowl.
Place 1 and 1/2 cups flour in mound on work surface; mix in 3/4 teaspoon salt and nutmeg.
Spoon potatoes atop flour mixture.
Sprinkle with 3/4 cup additional flour; mix flour and potatoes together lightly.
Pour egg atop potato-flour mixture.
Knead lightly until dough is almost smooth, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes (do not overwork dough).
Line rimmed baking sheet with parchment paper; sprinkle with flour.
Divide dough into 4 pieces.
Roll each piece on floured surface into 3/4-inch diameter rope; cut crosswise into 3/4-inch pieces.
Working with 1 piece at a time, roll gnocchi along back of fork tines, making ridges on 1 side.
Press thumb on other side, making hollow.
Place on prepared sheet. (Ragł and gnocchi can be made 6 hours ahead. Cover separately and chill. Rewarm ragł before using.)
Melt butter in large skillet over medium heat; remove from heat.
Bring large pot of salted water to boil.
Add half of gnocchi; cook until gnocchi are tender and rise to surface, about 5 minutes.
Using slotted spoon, transfer gnocchi to melted butter; toss to coat.
Repeat with remaining gnocchi.
Heat gnocchi in skillet over medium-high heat, tossing until heated through.
Season with salt and pepper.
Divide gnocchi among plates.
Top with hot ragł and serve. Makes 6 servings.
- That's it!
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