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Potato Gnocchi with Lamb

pasta

RAGU

This excellent Potato Gnocchi with Lamb is a delicious addition to your pasta collection. Gnocchi is the Italian word for dumplings and can be made from potatoes or ricotta though a few regions in Italy will use bread crumbs. When I have time I do make my own but if I’m in a hurry I’ll usually buy fresh gnocchi which is in a vacuum sealed package.

Any Italian lamb recipe is always my favorite. But this recipe bring you over the edge. The lamb, cooked with garlic, onions, plum tomatoes and herbs, melts in your mouth. What wine would you choose with this dish? Well pairing wine with lamb goes back centuries. With this dish I would recommend a nice Vino Nobile di Montepulciano. It would compliment the flavors of the lamb and tomatoes.

Potato Gnocchi with Lamb is a very hearty, filling dish which should be enjoyed with a crusty loaf of bread and a little Italian music.

INGREDIENTS

Le Creuset 2-qt. Round Enameled Cast Iron Dutch Oven, Cherry Red

  • 2 pound of lamb stew meat
  • 1/2 cup of flour for dredging
  • 1 yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 6 Tbls of extra-virgin olive oil
  • 1/2 cup of dry red wine
  • 1 cup of beef broth
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 1 tsp of dried oregano
  • 2 15oz cans of diced tomatoes
  • 1 tsp of salt
  • 1/tsp of fresh ground black pepper
  • 2 pounds of gnocchi

    PREPARATION

  • Dredge the lamb in the flour and set aside.
  • In a large skillet brown the lamb in the olive oil
  • Add the garlic and onions and sauté for around 2 minutes
  • Add the rosemary, bay leaves, wine, and broth and bring to boil.
  • Reduce the heat to a simmer.
  • Add the tomatoes and season with oregano, salt and pepper
  • Cover and simmer for around 1 and a half hours until lamb is tender
  • In 6 quarts of boiling salted water cook the gnocchi for about 2 minutes until they float to the top.

    Plate the Gnocchi and top with the lamb ragu. Serves 6 people.




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