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Potato Gnocchi with Lamb Ragù

Serves: 6
Total Calories: 455


1 pound
2 tablespoons olive oil
1 medium onion , finely chopped
1 red bell pepper , seeded and chopped
pinch of crushed red pepper
2 cloves garlic , finely chopped
1 pound lean ground lamb
1 (28-ounce) can or (35 ounce can) imported Italian tomato with their juice, chopped
1 tablespoon tomato paste
1 bay leaf
salt to taste
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano


1 Prepare the gnocchi (see below). Then, in a large skillet, cook the olive oil, onion, bell pepper, and red pepper until the vegetables are tender, about 10 minutes. Add the garlic and cook 1 minute more.

2 Stir in the lamb and cook 15 minutes, stirring frequently to break up any lumps, until it is no longer pink. Stir in the tomatoes. Add the tomato paste, bay leaf, and salt.

3 Bring the sauce to a simmer and reduce the heat to low. Cook, stirring occasionally, until the sauce is thickened, about 11/2 hours.

4 Bring at least 4 quarts of water to a boil. Lower the heat so that the water boils gently. Drop the gnocchi into the water a few pieces at a time. Cook 30 seconds after the gnocchi rise to the surface.

5 Meanwhile, remove the bay leaf from the sauce. Spoon a thin layer into a large heated serving bowl. Skim the gnocchi from the pot with a slotted spoon, draining the pieces well. Add them to the bowl. Repeat with remaining gnocchi. Top with the remaining sauce and cheese. Serve hot.

1 Place the potatoes in a large pot with cold water to cover. Cover the pot and bring to a simmer. Cook until the potatoes are tender when pierced with a knife, about 20 minutes. Dust two large baking sheets with flour.

2 While the potatoes are still warm, peel them and cut them into chunks. Mash the potatoes, using the smallest holes of a ricer or food mill, or by hand with a potato masher. Add the egg yolk and 2 teaspoons of salt. Stir in one cup of the flour just until blended. The dough will be stiff.

3 Scrape the potatoes onto a floured surface. Knead briefly, adding only enough flour so that the gnocchi will hold their shape when cooked but not so much that they become heavy. The dough should be slightly sticky.

4 Set the dough aside. Scrape the board to remove any dough scraps. Wash and dry your hands, then dust them with flour. Set out one or two large baking pans and dust them with flour.

5 Cut the dough into 8 pieces. Keeping the remaining dough covered, roll one piece into a long rope about 3/4 inch thick. Cut the rope into 1/2 inch-long nuggets.

6 To shape the dough, hold a fork in one hand with the tines pointed down. With the thumb of the other hand, roll each piece of dough over the back of the tines, pressing lightly to make ridges on one side and an indentation from your finger on the other. Let the gnocchi drop onto the prepared pans. The pieces should not touch. Repeat with the remaining dough.

7 Refrigerate the gnocchi until ready to cook. (Gnocchi can also be frozen. Place the baking sheets in the freezer for one hour or until firm. Put the gnocchi in a large heavy-duty plastic bag. Freeze up to one month. Do not thaw before cooking.)

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 455
Calories from Fat: 124

This Potato Gnocchi with Lamb Ragù recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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