Stew lamb is reduced to tender shreds in this slow-simmered tomato sauce.
Recipe information
Yield
6 servings
Ingredients
Ragù
Gnocchi
Preparation
For ragù:
Step 1
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:
Step 2
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).
Step 3
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.)
Step 4
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.
Step 5
Divide gnocchi among plates. Top with hot ragù and serve.
How would you rate Potato Gnocchi with Lamb *(Gnocchi di Patate con Ragù di Agnello)*?
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Reviews (24)
Back to TopI have been playing with gnocchi for a few months and finally seem to have perfected it. Find the driest spuds available, cook them in their jackets in your Webber Q and let them cool a bit. eel off the skins and smash them through a ricer. let them cool to room temp and place them in your breadmaker set for pasta. Add an egg and a cup and a half of strong flour. Adjust the stiffness of the dough by adding a little flour. The rest follow the recipe. Lamb stew is lamb stew. Gnocchi is just little potato dumplings. Tastes good to my Australian palate.
John Tickle
Bellingen NSW Australia.
3/10/2020
forgot the rating, oops.
dennis_l_allen
LAS VEGAS
8/27/2015
I am a chef and this is a great recipe. You have to know how to cook a little in order to make it proper, so those with trouble like the comment about it being to sticky and having to add to much flower. You more likely used the potatoes while to wet and that's why it took more flower. As for the person with a 0 rating saying not to use POTATO in a potato gnocchi your not that bright, and potato gnocchi is the best gnocchi. Other wise its pretty much just a DUMPLING! Also I would NEVER buy store bought gnocchi its terrible by comparison.
dennis_l_allen
LAS VEGAS
8/27/2015
This lamb ragu is a regular winter dinner in our house. It's fast, simple, and delicious, and my kids love it. While I've often tweaked the recipe based on what was on hand, it's good exactly as written, too. I've never made the gnocchi, instead serving with purchased gnocchi, polenta, or pasta. But reading comments here about how soft the gnocchi are makes me eager to try them--I love tender gnbocchi.
wheedle
New York City
12/3/2014
This is a great do ahead recipe. Have made it twice for dinner parties of six and eight. Did not make gnocchi. Purchasd from local pasta shop. Did place in nutmeg butter prior to serving. Made lamb Ragu day ahead and just heated for 45 minutes day of dinners. Served with fresh grated parmesan on top. Excellent.
Anonymous
Glastonbury, CT
1/3/2013
Marcella Hazan never uses eggs in her potato gnocchi, and neither do I. Nice ragù, though.
tinica
New Haven CT
12/27/2012
AWFUL!!!!!! Complete waste of time and money.
lynnkozle1234
pa
10/13/2012
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