Gnocchi di Patate con Ragu di Agnello
- 6 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled
- 1 6-inch-long fresh rosemary sprig
- 1 bay leaf
- 2 pounds lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks
- 1/2 cup dry white wine
- 1 pound plum tomatoes, cored, coarsely chopped
- 1 cup (or more) water
- 1 teaspoon salt
- 1 1/2 pounds small white-skinned potatoes, unpeeled
- 2 1/4 cups (or more) all purpose flour, divided
- 3/4 teaspoon salt
- 1/4 teaspoon (scant) nutmeg
- 1 large egg, beaten to blend
- 6 tablespoons (3/4 stick) butter
- Produce
- 6-inch-long fresh rosemary, fresh sprig (1)
- Bay leaf (1)
- Plum tomatoes (1 pound)
- Potatoes, small white (1 1/2 pounds)
- Meat
- Lamb stew meat (2 pounds)
- Cooking & Baking
- All purpose flour (2 1/4 cups)
- Garlic cloves (2)
- Nutmeg, scant (1/4 teaspoon)
- Olive oil, extra-virgin (6 tablespoons)
- Salt (1 3/4 teaspoon)
- Drinks
- Water (1 cup)
- Dairy
- Butter (6 tablespoons)
- Refrigerated
- Egg, large (1)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published May 1, 2005 (7 years ago).
1 person saved this recipe.
