Gnocchi di Patate con Ragù di Agnello

Name: Gnocchi di Patate con Ragù di Agnello
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 532 milliliters (or more) all purpose flour, divided; 1 bay leaf; 6 Tbsps (3/4 stick) butter; 118 milliliters dry white wine; 1 large egg, beaten to blend; 2 garlic cloves, peeled; 0 teaspoons (scant) ground nutmeg; 907 grams lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks; 6 Tbsps extra-virgin olive oil; 454 grams plum tomatoes, cored, coarsely chopped; 6 inches long fresh rosemary sprig; 1 teaspoons salt; 237 milliliters (or more) water; 680 grams white-skinned potatoes, unpeeled

The recipe Gnocchi di Patate con Ragù di Agnello could satisfy your Mediterranean craving in around 45 minutes. This recipe makes 6 servings with 714 calories, 40g of protein, and 35g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up plum tomatoes, garlic cloves, egg, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Heat oil in large pot over medium-high heat.

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Cooking Oil

Equipment you will use

Pot

Add garlic, rosemary, and bay leaf; sauté until garlic is golden, about 1 minute.

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Bay Leaves

Rosemary

Garlic

Sprinkle lamb with salt and pepper.

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Salt And Pepper

Lamb

Add lamb to pot; sauté until browned, about 8 minutes.

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Lamb

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Pot

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.

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Salt And Pepper

Tomato

Garlic

Water

Lamb

Salt

Wine

Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes.

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Potato

Water

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Sauce Pan

Drain. Peel potatoes while still warm; press through food mill or potato ricer into large bowl.

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Potato

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Potato Ricer

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.

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Potato

Nutmeg

All Purpose Flour

Salt

Sprinkle with 3/4 cup additional flour; mix flour and potatoes together lightly.

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Potato

All Purpose Flour

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).

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Potato

Dough

All Purpose Flour

Egg

Line rimmed baking sheet with parchment paper; sprinkle with flour. Divide dough into 4 pieces.

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Dough

All Purpose Flour

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Baking Paper

Baking Sheet

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.

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Gnocchi

Roll

Place on prepared sheet. (Ragù and gnocchi can be made 6 hours ahead. Cover separately and chill. Rewarm ragù before using.)

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Gnocchi

Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil.

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Butter

Water

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Frying Pan

Pot

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.

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Gnocchi

Butter

Equipment you will use

Slotted Spoon