Cook the Book: Almond Gnocchi with Lamb Ragu

You can never have too many Mediterranean recipes, so give Cook the Book: Almond Gnocchi with Lamb Ragu a try. One serving contains 531 calories, 29g of protein, and 18g of fat. For $2.41 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. 8 people have made this recipe and would make it again. It works well as a reasonably priced main course. A mixture of lamb chops, onion, fresh sage leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is super. Similar recipes are Cook the Book: Lamb Korman in an Almond-Saffron Sauce, Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate, and Cook the Book: Maccheroni alla Chitarra with Ragù Abruzzese and Palottine.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 To prepare the potatoes for the gnocchi, put the unpeeled potatoes in a large pot and fill it with cold water. Bring the water to a boil, then simmer the potatoes for 30 minutes, or until fork tender all the way through. Turn off the heat, remove the potatoes from the water with a slotted spoon, and run cold water over them. Set them aside to cool slightly. Reserve the hot water in the pot. 2 To make the ragu, season the lamb with salt and pepper. Heat the oil in a large saute pan over high heat. Add the lamb to the pan and sear the pieces for about 5 minutes on each side, until nicely browned. Remove the lamb from the pan and set aside. Add the onion and garlic and saute for 2 minutes. Pour in the wine, scraping the browned bits from the bottom of the pan. Add the tomatoes, sage, and oregano. Reduce the heat to medium-low, cover the pan, and braise the lamb in the sauce for 1 1/2 hours. 3 To make the gnocchi, while the lamb cooks, whisk together the flours, cheese, and 1 tablespoon salt in a large bowl. Peel the potatoes, discarding the skins, and squeeze them through a ricer into the flour mixture. Add the egg yolk and gently stir all the ingredients together, forming a soft dough. If the dough is too sticky, add flour a few teaspoons at a time, taking care not to add too much. Knead the dough about 10 times and then cut it into 8 smaller pieces. Roll into a 1/2-inch-thick rope, and cut into 1/2-inch pieces. Transfer the pieces to a rimmed baking sheet dusted with flour. Return the pot of water to a boil and season with salt. 4 To finish the dish, when the meat is very tender, take the chops out of the sauce. Shred the meat with two forks and return it to the pan, discarding the bones. Remove the sage leaves and the oregano sprig, season with salt and pepper to taste, and keep the ragu warm. 5 Gently drop batches of the gnocchi into the boiling water and cook for about 3 minutes, until the gnocchi float to the top of the pot. Transfer the cooked gnocchi with a slotted spoon into the warm ragu. Continue until all of the gnocchi are cooked. 6 Gently toss the gnocchi with the ragu over low heat. Divide the gnocchi and lamb ragu into serving bowls, sprinkle with cheese, and serve.

 

Step by step:

1. To prepare the potatoes for the gnocchi, put the unpeeled potatoes in a large pot and fill it with cold water. Bring the water to a boil, then simmer the potatoes for 30 minutes, or until fork tender all the way through. Turn off the heat, remove the potatoes from the water with a slotted spoon, and run cold water over them. Set them aside to cool slightly. Reserve the hot water in the pot.

2. To make the ragu, season the lamb with salt and pepper.

3. Heat the oil in a large saute pan over high heat.

4. Add the lamb to the pan and sear the pieces for about 5 minutes on each side, until nicely browned.

5. Remove the lamb from the pan and set aside.

6. Add the onion and garlic and saute for 2 minutes.

7. Pour in the wine, scraping the browned bits from the bottom of the pan.

8. Add the tomatoes, sage, and oregano. Reduce the heat to medium-low, cover the pan, and braise the lamb in the sauce for 1 1/2 hours.

9. To make the gnocchi, while the lamb cooks, whisk together the flours, cheese, and 1 tablespoon salt in a large bowl. Peel the potatoes, discarding the skins, and squeeze them through a ricer into the flour mixture.

10. Add the egg yolk and gently stir all the ingredients together, forming a soft dough. If the dough is too sticky, add flour a few teaspoons at a time, taking care not to add too much. Knead the dough about 10 times and then cut it into 8 smaller pieces.

11. Roll into a 1/2-inch-thick rope, and cut into 1/2-inch pieces.

12. Transfer the pieces to a rimmed baking sheet dusted with flour. Return the pot of water to a boil and season with salt.

13. To finish the dish, when the meat is very tender, take the chops out of the sauce. Shred the meat with two forks and return it to the pan, discarding the bones.

14. Remove the sage leaves and the oregano sprig, season with salt and pepper to taste, and keep the ragu warm.

15. Gently drop batches of the gnocchi into the boiling water and cook for about 3 minutes, until the gnocchi float to the top of the pot.

16. Transfer the cooked gnocchi with a slotted spoon into the warm ragu. Continue until all of the gnocchi are cooked.

17. Gently toss the gnocchi with the ragu over low heat. Divide the gnocchi and lamb ragu into serving bowls, sprinkle with cheese, and serve.

Nutrition Information:

covered percent of daily need