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Potato Gnocchi with Lamb Ragu
Potato Gnocchi with Lamb Ragu
(Gnocchi di Patate con Ragu di Agnello)
 
 
Ingredients:
 
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
 
Directions:
 
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.

Discard garlic.

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.

Drain.

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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