Gnocchi di Patate con Rag di Agnello

Ingredients

• 6 tablespoons extra-virgin olive oil
• 2 garlic cloves
• 1 bay leaf
• 2 pounds lamb stew meat, fat trimmed
• ½ cup dry white wine
• 1 pound plum tomatoes
• 1 cup water
• + 8 more ingredients
• • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 6-inch-long fresh rosemary sprig
  • 1 ½ pounds small white-skinned potatoes
  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon salt
  • 1 large egg
  • 6 tablespoons butter

Heat oil in large pot over medium-high heat. Add garlic, rosemary, and bay leaf; sauté until garlic is golden, about 1 minute. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until browned, about 8 minutes. Add wine; scrape up browned bits. Stir in tomatoes, 1 cup water, and 1 teaspoon...

View full recipe at Epicurious