POTATO GNOCCHI WITH LAMB (GNOCCHI DI PATATE CON RAGù DI AGNELLO)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Potato Gnocchi with Lamb (Gnocchi di Patate con Ragù di Agnello) image

Potato Gnocchi with Lamb

Categories     Lamb     Potato     Dinner     Spring     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 6 servings

Number Of Ingredients 17

Ragù
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 6-inch-long fresh rosemary sprig
1 bay leaf
2 pounds lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks
1/2 cup dry white wine
1 pound plum tomatoes, cored, coarsely chopped
1 cup (or more) water
1 teaspoon salt
Gnocchi
1 1/2 pounds small white-skinned potatoes, unpeeled
2 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

Steps:

  • For ragù:
  • Heat oil in large pot over medium-high heat. Add garlic, rosemary, and bay leaf; sauté until garlic is golden, about 1 minute. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté 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 1/2 hours. Discard garlic. Season with more salt and pepper, if desired.
  • For 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 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. (Ragù and gnocchi can be made 6 hours ahead. Cover separately and chill. Rewarm ragù 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 ragù and serve.

Janipher Naluguddo
[email protected]

This is a great recipe for beginners. It's easy to follow and the results are delicious.


Cartoon Mainia
[email protected]

I've made this dish several times, and it's always a hit.


MR Rubel Hasan
[email protected]

This dish is perfect for a special occasion.


Chanel Dulaney
[email protected]

I'm a vegetarian, so I substituted the lamb with tofu. It turned out really well!


AbbasRaza
[email protected]

This recipe is a bit time-consuming, but it's definitely worth the effort.


Fraz khan
[email protected]

I'm not sure what I did wrong, but my gnocchi turned out really dense. I think I might have overmixed the dough.


Lisa Jeon
[email protected]

I had a hard time finding lamb shoulder, so I used ground lamb instead. It turned out just as well.


royal king
[email protected]

This dish was a bit too rich for my taste. I think I would have preferred it with a lighter sauce.


Md Moktarul
[email protected]

I found this recipe to be a bit too bland. I added some extra spices and herbs, and it turned out much better.


FIXED LORD
[email protected]

This is one of my favorite pasta dishes. I love the combination of the lamb and the gnocchi.


Cheryl Ellis
[email protected]

I'm not a huge fan of lamb, but I really enjoyed this dish. The gnocchi were so good that they made me forget all about the lamb.


Jona jona Jona
[email protected]

I made this dish for a dinner party, and it was a huge hit! Everyone loved it.


Blake Cristiano
[email protected]

This dish was absolutely delicious! The lamb was so tender and flavorful, and the gnocchi were light and fluffy. I followed the recipe exactly, and it turned out perfectly.