Cook the Book: Almond Gnocchi with Lamb Ragu

Name: Cook the Book: Almond Gnocchi with Lamb Ragu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters almond flour; 794 grams whole peeled tomatoes, seeded and crushed; 1 egg yolk; 177 milliliters all-purpose flour; 3 fresh sage leaves; 2 large cloves garlic, sliced very thin; 4 servings Kosher salt and freshly ground black pepper; 227 grams lamb shoulder round chops; 1 Tbsp olive oil; 237 milliliters diced onion; 1 sprig oregano; 28 grams 1/4 cup freshly grated Parmesan cheese , plus more for serving; 118 milliliters red wine; 454 grams small russet potatoes (about , unpeeled and scrubbed

The recipe Cook the Book: Almond Gnocchi with Lamb Ragu could satisfy your Mediterranean craving in roughly 45 minutes. This recipe covers 28% of your daily requirements of vitamins and minerals. This main course has 531 calories, 29g of protein, and 18g of fat per serving. This recipe serves 4. Only If you have kosher salt and pepper, canned tomatoes, russet potatoes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

To prepare the potatoes for the gnocchi, put the unpeeled potatoes in a large pot and fill it with cold water. Bring the water to a boil, then simmer the potatoes for 30 minutes, or until fork tender all the way through. Turn off the heat, remove the potatoes from the water with a slotted spoon, and run cold water over them. Set them aside to cool slightly. Reserve the hot water in the pot.

Ingredients you will need

Potato

Gnocchi

Water

Equipment you will use

Slotted Spoon

Pot

To make the ragu, season the lamb with salt and pepper.

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Salt And Pepper

Lamb

Heat the oil in a large saute pan over high heat.

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Cooking Oil

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Frying Pan

Add the lamb to the pan and sear the pieces for about 5 minutes on each side, until nicely browned.

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Lamb

Equipment you will use

Frying Pan

Remove the lamb from the pan and set aside.

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Lamb

Equipment you will use

Frying Pan

Add the onion and garlic and saute for 2 minutes.

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Garlic

Onion

Pour in the wine, scraping the browned bits from the bottom of the pan.

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Wine

Equipment you will use

Frying Pan

Add the tomatoes, sage, and oregano. Reduce the heat to medium-low, cover the pan, and braise the lamb in the sauce for 1 1/2 hours.

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Tomato

Oregano

Sauce

Lamb

Sage

Equipment you will use

Frying Pan

To make the gnocchi, while the lamb cooks, whisk together the flours, cheese, and 1 tablespoon salt in a large bowl. Peel the potatoes, discarding the skins, and squeeze them through a ricer into the flour mixture.

Ingredients you will need

Potato

Gnocchi

Cheese

All Purpose Flour

Lamb

Salt

Equipment you will use

Potato Ricer

Whisk

Bowl

Add the egg yolk and gently stir all the ingredients together, forming a soft dough. If the dough is too sticky, add flour a few teaspoons at a time, taking care not to add too much. Knead the dough about 10 times and then cut it into 8 smaller pieces.

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Egg Yolk

Dough

All Purpose Flour

Roll into a 1/2-inch-thick rope, and cut into 1/2-inch pieces.

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Roll

Transfer the pieces to a rimmed baking sheet dusted with flour. Return the pot of water to a boil and season with salt.

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All Purpose Flour

Water

Salt

Equipment you will use

Baking Sheet

Pot

To finish the dish, when the meat is very tender, take the chops out of the sauce. Shred the meat with two forks and return it to the pan, discarding the bones.

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Sauce

Meat