Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate Recipe

• Level: Intermediate
• Yield: 6 hearty servings
• Nutritional Information Per Serving (1 of 6 servings): Calories 990, Total Fat 43 g, Saturated Fat 16 g, Carbohydrates 89 g, Dietary Fiber 10 g, Sugar 6 g, Protein 49 g, Cholesterol 132 mg, Sodium 1539 mg
• Total Time: 2 hr 25 min
• Preparation Time: 1 hr
• Cooking Time: 1 hr 25 min

Ingredients

Transport your taste buds to Italy with this irresistible Lamb Stew with Potato Gnocchi. Freshly made gnocchi meets tender lamb and smoky eggplant in a rich, wine-infused sauceperfect for impressing dinner guests!

• 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1/2 large yellow onion, thinly sliced
• 2 bay leaves
• 2 medium garlic cloves, peeled and lightly crushed
• 1 sprig fresh rosemary
• 5 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 2/3 cups dry red wine (suggested: Montepulciano)
• 1 cup lamb or veal stock
• 1 small eggplant
• 6 ounces Pecorino Romano cheese (4 ounces grated, remaining in medium to large chunks)

Potato Gnocchi Ingredients:

• 1 pound Idaho or russet potatoes (about 3-4 medium to large potatoes)
• Pinch of salt, plus 1/2 tablespoon kosher salt
• 2 1/2 cups all-purpose flour, plus extra for dusting and shaping
• 2 teaspoons olive oil
• 1/4 cup purified water

Instructions

1. Prepare the pillowy potato gnocchi ahead (recipe below). Cover and chill until neededyour secret to effortless elegance.
2. Preheat oven to 400F for that perfect sear.
3. In a roasting pan, combine lamb, onion, bay leaves, garlic, and rosemary. Drizzle with 2-3 tablespoons olive oil, season boldly with salt and pepper, and toss to coat. Roast, stirring once after 20 minutes, until brownedabout 40 minutes total. Pour in wine and stock, stir well, drop oven to 350F, and braise until lamb melts in your mouth, around 30 minutes more.
4. Meanwhile, peel and cube eggplant into 1/2-inch pieces. Sizzle the remaining 2 tablespoons olive oil in a cast iron skillet over medium-high heat. Fry eggplant until golden and irresistible, stirring frequently. Drain on paper towels.
5. Fold in the fried eggplant and chilled gnocchi to the lamb. Top with grated and chunked Pecorino Romano. Bake until sauce thickens to velvety perfection and cheese bubblesabout 15 minutes.
6. Rest 10 minutes, then ladle into warm bowls, capturing every drop of this hearty, flavor-packed stew. Buon appetito!

Potato Gnocchi Preparation

1. Boil potatoes in salted water (covered by 2 inches) until fork-tender, about 30 minutes. Drain, cool slightly, peel, and rice or mash smoothly for fluffiness.
2. Mix flour and 1/2 tablespoon salt in a bowl. Add warm potatoes, olive oil, and water. Stir into a soft dough ball; rest 10 minutes for magic.
3. On a floured board, roll into 8 ropes (1/2-inch thick), cut into 1/4-inch pillows, and ridge with a fork for sauce-holding grooves. Dust a baking sheet with flour.
4. Simmer 6 quarts salted water. Boil gnocchi in batches until they floatremove with a slotted spoon. Toss immediately in sauce, or shock in ice water, drain, oil lightly, and refrigerate (use same day).

Cook's Note

Elevate flavors with a clay roaster: Soak a 10x12-inch clay pan 15 minutes, drain, brush inside with 1 tablespoon olive oil, add ingredients, and follow recipe.

This chef-crafted gem awaits your kitchen adventurethough untested for home cooks.

Recipe courtesy of Chef Walter Potenza, Aquaviva Restaurant, Providence, RI