Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate

Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate
18 Ingredients
  • Potato Gnocchi, recipe follows
  • 2 pounds boned leg of lamb, trimmed and cut into 1-inch cubes
  • 1/2 large yellow onion, sliced thinly
  • 2 bay leaves
  • 2 medium cloves garlic, peeled and smashed
  • 1 sprig fresh rosemary
  • 5 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 1 2/3 cups dry red wine (recommended: Montepulciano)
  • 1 cup lamb or veal stock
  • 1 small eggplant
  • 6 ounces Pecorino Romano (4 ounces grated and the rest broken into medium to large pieces )
  • 1 pound potatoes Idaho or russet (about 3 to 4 medium to large potatoes)
  • Pinch salt, plus 1/2 tablespoon kosher salt
  • 2 1/2 cups all-purpose flour, plus additional for rolling and shaping
  • 2 teaspoons olive oil
  • 1/4 cup purified water
Nutrition
987
49% daily value
6 servings
                                       
                                            balanced, high-​fiber
     

Fat

67% 43

Saturated

81% 16

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 4

Carbs

30% 89

Carbs (net)

- 79

Fiber

38% 10

Sugars

- 6

Sugars, added

- 0

Protein

98% 49

Cholesterol

44% 132

Sodium

64% 1533

Calcium

39% 389

Magnesium

33% 138

Potassium

38% 1768

Iron

45% 8

Zinc

66% 7

Phosphorus

102% 714

Vitamin A

3% 31

Vitamin C

50% 45

Thiamin (B1)

70% 1

Riboflavin (B2)

68% 1

Niacin (B3)

99% 16

Vitamin B6

82% 1

Folate equivalent (total)

60% 239

Folate (food)

- 103

Folic acid

- 80

Vitamin B12

173% 4

Vitamin D

38% 6

Vitamin E

15% 2

Vitamin K

18% 22

Sugar alcohols

- 0

Water

- 465
Comments
 
×