How To Cook Packaged Gnocchi Di Patate

Potato Gnocchi with Lamb (Gnocchi di Patate con Ragù di Agnello)

May v, 2022

Photo by Pornchai Mittongtare

Stew lamb is reduced to tender shreds in this slow-simmered tomato sauce.

Ingredients

6 servings

Ragù

half dozen tablespoons extra-virgin olive oil

ii garlic cloves, peeled

1 vi-inch-long fresh rosemary sprig

ane bay leafage

2 pounds lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks

1/2 loving cup dry out white wine

1 pound plum tomatoes, cored, coarsely chopped

one cup (or more) water

ane teaspoon table salt

Gnocchi

ane 1/2 pounds small white-skinned potatoes, unpeeled

ii i/4 cups (or more) all purpose flour, divided

3/4 teaspoon salt

one/4 teaspoon (scant) ground nutmeg

1 big egg, beaten to blend

6 tablespoons (three/four stick) butter

For ragù:

Step 1

Heat oil in large pot over medium-high estrus. Add together garlic, rosemary, and bay leafage; sauté until garlic is golden, well-nigh 1 minute. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until browned, almost 8 minutes. Add together wine; scrape up browned bits. Stir in tomatoes, i loving cup water, and one teaspoon salt; bring to simmer. Reduce heat, cover, and simmer until lamb is tender, adding more than water if needed for saucy consistency, about 1 i/2 hours. Discard garlic. Season with more salt and pepper, if desired.

For gnocchi:

Step 2

Cook potatoes in large saucepan of boiling salted water until tender, about xx minutes. Drain. Peel potatoes while nonetheless warm; printing through nutrient factory or potato ricer into large bowl. Place 1 1/2 cups flour in mound on piece of work surface; mix in 3/iv teaspoon table salt and nutmeg. Spoon potatoes atop flour mixture. Sprinkle with iii/4 cup additional flour; mix flour and potatoes together lightly. Pour egg atop potato-flour mixture. Knead lightly until dough is near smoothen, adding more flour past tablespoonfuls if dough is sticky, about 5 minutes (practise not overwork dough).

Pace three

Line rimmed baking sheet with parchment paper; sprinkle with flour. Split up dough into 4 pieces. Curl each slice on floured surface into iii/four-inch-diameter rope; cut crosswise into 3/four-inch pieces. Working with 1 slice at a fourth dimension, roll gnocchi forth back of fork tines, making ridges on 1 side. Press thumb on other side, making hollow. Place on prepared sheet. (Ragù and gnocchi can be fabricated half dozen hours alee. Cover separately and chill. Rewarm ragù before using.)

Pace 4

Melt butter in large skillet over medium rut; remove from heat. Bring big pot of salted water to boil. Add half of gnocchi; cook until gnocchi are tender and rise to surface, nigh 5 minutes. Using slotted spoon, transfer gnocchi to melted butter; toss to coat. Echo with remaining gnocchi. Oestrus gnocchi in skillet over medium-loftier heat, tossing until heated through. Season with common salt and pepper.

Step 5

Divide gnocchi among plates. Acme with hot ragù and serve.

How would you rate Potato Gnocchi with Lamb *(Gnocchi di Patate con Ragù di Agnello)*?

Reviews (27)

Back to Superlative

• I have been playing with gnocchi for a few months and finally seem to have perfected it. Discover the driest spuds bachelor, cook them in their jackets in your Webber Q and allow them cool a bit. eel off the skins and smash them through a ricer. let them cool to room temp and place them in your breadmaker set for pasta. Add together an egg and a cup and a half of potent flour. Adapt the stiffness of the dough by calculation a niggling flour. The rest follow the recipe. Lamb stew is lamb stew. Gnocchi is just lilliputian potato dumplings. Tastes good to my Australian palate.

• forgot the rating, oops.

• I am a chef and this is a great recipe. You lot have to know how to cook a little in order to make it proper, so those with trouble like the annotate about it existence to sticky and having to add to much flower. You more probable used the potatoes while to wet and that's why information technology took more than flower. As for the person with a 0 rating maxim non to use POTATO in a irish potato gnocchi your not that bright, and tater gnocchi is the best gnocchi. Other wise its pretty much just a DUMPLING! Also I would NEVER buy store bought gnocchi its terrible past comparison.

• This lamb ragu is a regular winter dinner in our business firm. It's fast, uncomplicated, and delicious, and my kids love it. While I've ofttimes tweaked the recipe based on what was on mitt, it's good exactly every bit written, as well. I've never fabricated the gnocchi, instead serving with purchased gnocchi, polenta, or pasta. But reading comments here about how soft the gnocchi are makes me eager to try them--I dearest tender gnbocchi.

• This is a nifty practise ahead recipe. Have fabricated it twice for dinner parties of vi and eight. Did not make gnocchi. Purchasd from local pasta shop. Did identify in nutmeg butter prior to serving. Made lamb Ragu twenty-four hour period ahead and merely heated for 45 minutes 24-hour interval of dinners. Served with fresh grated parmesan on top. Fantabulous.

• Marcella Hazan never uses eggs in her potato gnocchi, and neither do I. Nice ragù, though.

• Atrocious!!!!!! Complete waste of fourth dimension and coin.

• This went absolutely horrifically for me. The sauce was decent, but the gnocchi... Nothing went well, not a promising first attempt at the job for me personally. I followed the recipe to the t, and it seemed to be going well at first, but and so the egg was added and the dough turned to mush. Countless cups of flour attempted to rescue information technology, but through it all, the season of the tater was lost and much also much was made for the amount of sauce. I'll exist looking for another gnocchi recipe, for sure.

• Just cooked the sauce over fresh pasta, not gnocchi... Added onions and shallots to the garlic in the offset, and then flavored the simmering sauce with some saccharide, shallot salt, red pepper flakes, oregano, basil and a dash of cinnamon. Besides used crushed San Marzano tomatoes instead of chopped plum tomatoes. Turned out delicious!

• This was and so practiced! I did make some adjustments (I tin never follow a recipe exactly) I bought the gnocchi at my local Italian Market. Used 3/4 basis lamb instead of the stew meat. I also substituted the white wine for 1 cup of Chianti. Since I increased the corporeality of wine I only added nigh 1/2 c of h2o. I as well used canned tomatoes instead (28 oz tin Rega Rega Pomodoro San Marzano Peeled Whole Tomatoes). I felt this dish needed more than flavor so I added 3 cloves (minced) and didn't remove at the end and a pinch of cherry-red pepper flakes. Subsequently reading other reviews most the sauce being watery I simmered for 1 hours uncovered then two hours covered. I actually ended upwardly adding a little h2o at the end because it was too thick. Over all a delicious dish. I volition exist making it again.

• This was exceptionally wonderful winter comfort food. I tweaked, used thyme instead of rosemary, bought the gnocchi since it was a week night, and used a good quality 28 oz can of whole tomatoes diced fine instead of fresh. Noting what others said near the sauce not thickening, I used the tomatoes and juice and deglazed with a total 1/2 c of wine and vermouth but didn't add whatsoever h2o. I besides let the sauce simmer uncovered for role of the time to reduce slightly. I added a compression of nutmeg to the chocolate-brown butter for the gnocchi considering they don't commonly add together it to shop bought, and this was admittedly succulent.

• I bought gnocchi from my local Italian grocer and went searching for a recipe to use information technology in. I constitute this one and used ground lamb I had on manus rather than stew meat. I didn't change anything else in the recipe and we constitute information technology simply succulent. And, I must agree, how can you get wrong with lamb?

• Lamb is just succulent and then it's hard to mess this up. I concord with other reviewers that the dish is sort of plainly in spite of that, though. We added mushrooms, onions and mint (during the fry stage), stewed for twice equally long and boiled the gnocchi without salt (it'south quite salty without). It came out wonderfully, but I doubtable it would be a bit less interesting without the additions.

• To A Cook on 01/16/09 . . . again with the plug of your own site? Can someone please have out all this person'south reviews? They seem to just be used every bit free publicity.

• This was succulent. Cooked it twice as long as suggested and added a can of crushed tomatoes to thicken and add together body to the sauce. Only it was great on the fresh gnochhi. Served with Greenish bean gratinate

Source: https://www.epicurious.com/recipes/food/views/gnocchi-di-patate-con-ragu-di-agnello-232099

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