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Recipes 

Potato Gnocchi with Lamb

Marc Coffey

Potato Gnocchi with Lamb

Gnocchi smother with a rich ragu with large meat chunks

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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