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

Ingredients for Potato Gnocchi with Lamb (Gnocchi di Patate con Ragù di Agnello)

• 6 tablespoons extra-virgin olive oil

• 2 garlic cloves, peeled

• 1 6-inch-long fresh rosemary sprig

• 1 bay leaf

• 900g lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks

• 120ml dry white wine

• 450g plum tomatoes, cored, coarsely chopped

• 240ml (or more) water

• 1 teaspoon salt

• 675g small white-skinned potatoes, unpeeled

• 275g (or more) plain flour, divided

• 3/4 teaspoons salt

• 1/4 teaspoons (scant) ground nutmeg

• 1 large egg, beaten to blend

• 90ml (3/4 stick) butter

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, 240ml 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.

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 190g flour in mound on work surface; mix in 3/4 teaspoons salt and nutmeg. Spoon potatoes atop flour mixture. Sprinkle with 90g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.