Potato Gnocchi With Lamb Gnocchi Di Patate Con Ragù Di Agnello Recipes

LAMB RAGU WITH POTATO GNOCCHI: PASTICCIO DI AGNELLO CON GNOCCHI DI PATATE

Steps:

• Prepare the gnocchi according to the recipe. Keep the gnocchi covered and refrigerated until ready to use.
• Preheat the oven to 400 degrees F.
• Combine the lamb, onion, bay leaves, garlic, and rosemary in a roasting pan (see Cook¿s Note for clay roasting alternative). Drizzle the lamb mixture with 2 to 3 tablespoons of the olive oil, season with salt and pepper and mix well.
• Roast the lamb turning it after about 20 minutes. Cook until the meat begins to brown, about 40 minutes. Add the wine and stock, stir to coat, then reduce the oven temperature to 350 degrees F. Braise until the lamb is tender and cooked through, about 30 minutes more.
• Meanwhile, peel and trim the eggplant then cut it into ¼-inch cubes. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Fry the eggplant, turning it frequently, until golden. Remove the eggplant from the skillet using a slotted spoon. Allow the eggplant to drain on a plate lined with paper towels.
• Add the eggplant and the gnocchi to the lamb stew. Top the stew with both the grated and broken pieces of Pecorino Romano cheese. Return the pot to the oven and cook until the liquid has reduced and is thickened by the melted cheese, about 15 minutes more.
• Remove the lamb from the oven and allow the stew to rest for 10 minutes. Spoon lamb with gnocchi, eggplant and sauce into warm bowls and serve.
• Place the potatoes in a medium size saucepan. Add a pinch of salt and enough water to cover the potatoes by 2 inches. Bring the contents of the pot to a boil over high heat. Reduce the temperature and simmer until the potatoes are tender, about 30 minutes. Drain the potatoes and allow them to cool just enough to handle. Peel, then mash or rice them.
• Place the flour and the salt in a mixing bowl. Add the warm smoothly mashed potatoes. Using a wooden spoon, mix the ingredients together. Drizzle the potato dough with olive oil and 1/4-cup of water. Mix well, incorporating all of the ingredients and forming a smooth ball. Set the dough aside for 10 minutes to relax.
• Working on a floured surface, divide the dough into 8 equal pieces. Roll each portion of dough into a rope about 1/2-inch in diameter. Cut each rope into 1/4-inch pieces. Shape each piece of dough into a small ball. Roll the dough balls over the tines of a fork then set them aside on a lightly floured baking sheet.
• Bring 6 quarts of salted water to a boil over high heat. Reduce the heat so that the water is at a simmer. Working in batches, add gnocchi to the pot (shaking off any excess flour). Stir gently and cook the gnocchi until they float then remove them with a slotted spoon. They can be dressed and served at this point or chilled in an ice bath, drained then dressed with a little olive oil if they are to be held for several hours. Once cooked gnocchi can be stored in the refrigerator but should be eaten the same day they are made.

RAGù DI AGNELLO (LAMB)

Steps:

• Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
• Add the meat and brown gently, stirring.
• Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
• Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
• Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.
• Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
• Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
• Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese and then with the sauce. Finish with a sprinkling of parsley and serve immediately.

POTATO GNOCCHI WITH LAMB RAGù

Steps:

• 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. PREPARE THE GNOCCHI1 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.