Potato Gnocchi with Lamb

INGREDIENTS

• 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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