GNOCCHI DI PATATE CON RAGU DI AGNELLO

By gaster16

Ingredients

• RAGU:
• 6 tablespoons extra virgin olive oil
• 2 garlic cloves peeled
• 1 - 6 ” long fresh rosemary sprig
• 1 bay leaf
• 2 lbs. beef stew meat fat trimmed, meat cut into 3/4” chunks
• 1/2 cup dry white wine
• 1 lb. plum tomatoes cored, coarsely chopped
• 1 cup (or more) water
• 1 teaspoon salt
• Gnocchi:
• 1-1/2 lbs. small white skinned potatoes unpeeled
• 2-1/4 cups (or more) all purpose flour divided
• 3/4 teaspoon salt
• 1/4 teaspoon (scant) ground nutmeg
• 1 large egg beaten to blend
• 6 tablespoons (3/4 stick) butter

Preparation

Step 1

RAGU:

Heat oil in large pot over medium high heat. Add garlic, rosemary, and bay leaf, saute until garlic is golden, about 1 minute. Sprinkle beef with salt and pepper, add to pot, saute until browned, about 8 minutes. Add wine, scrape up browned bits. Stir in tomatoes, 1 cup water, and 1 teaspoon salt, bring to simmer. Reduce heat, cover, and simmer until beef is tender, adding more water if needed for sauce consistency, about 1-1/2 hours. Discard garlic. Season with more salt and pepper if desired.

Gnocchi:

Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain. Peel potatoes while still warm, press through food mill or potato ricer into large bowl. Place 1-1/2 cups flour in mound on work surface, mix in 3/4 teaspoon salt and nutmeg. Spoon potatoes atop flour mixture. Sprinkle with 3/4 cup additional flour, mix flour and potatoes together lightly. Pour egg atop potato-flour mixture. Knead lightly until dough is almost smooth, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes (do not overwork dough). Line rimmed baking sheet with parchment paper, sprinkle with flour. Divide dough into 4 pieces. Roll each piece on floured surface into 3/4” diameter rope, cut crosswise into 3/4” pieces. Working with 1 piece at a time, roll gnocchi along back of form tines, making ridges on 1 side. press thumb on other side, making hollow. Place on prepared sheet.

Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of the gnocchi, cook until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer gnocchi to melted butter, toss to coat. Repeat with remaining gnocchi. Heat gnocchi in skillet over medium high heat, tossing until heated through. Season with salt and pepper. Divide gnocchi among plates. Top with hot ragu and serve.