Potato Gnocchi with Lamb

Potato Gnocchi with Lamb

Gnocchi smother with a rich ragu with large meat chunks


  • 2 pound of lamb stew meat

  • 1/2 cup of flour for dredging

  • 1 yellow onion, chopped

  • 2 cloves of garlic, chopped

  • 6 Tbls of extra-virgin olive oil

  • 1/2 cup of dry red wine

  • 1 cup of beef broth

  • 1 fresh rosemary sprig

  • 2 bay leaves

  • 1 tsp of dried oregano

  • 2 15oz cans of diced tomatoes

  • 1 tsp of salt

  • 1/tsp of fresh ground black pepper

  • 2 pounds of gnocchi


  1. Dredge the lamb in the flour and set aside.

  2. In a large skillet brown the lamb in the olive oil

  3. Add the garlic and onions and sauté for around 2 minutes

  4. Add the rosemary, bay leaves, wine, and broth and bring to boil.

  5. Reduce the heat to a simmer.

  6. Add the tomatoes and season with oregano, salt and pepper

  7. Cover and simmer for around 1 and a half hours until lamb is tender

  8. In 6 quarts of boiling salted water cook the gnocchi for about 2 minutes until they float to the top.

    Plate the Gnocchi and top with the lamb ragu. Serves 6 people.


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