Gnocchi di Patate con Rag di Agnello

Gnocchi di Patate con Rag di Agnello
Photo by Pornchai Mittongtare

Ingredients

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

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

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