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

I have been playing with gnocchi for a few months and finally seem to have perfected it. Find the driest spuds available, cook them in their jackets in your Webber Q and let 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 an egg and a cup and a half of strong flour. Adjust the stiffness of the dough by adding a little flour. The rest follow the recipe. Lamb stew is lamb stew. Gnocchi is just little potato dumplings. Tastes good to my Australian palate.

• John Tickle

• Bellingen NSW Australia.

• 3/10/2020

forgot the rating, oops.

• dennis_l_allen

• LAS VEGAS

• 8/27/2015

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

• dennis_l_allen

• LAS VEGAS

• 8/27/2015

配上羊肉是一个常规的这个冬天晚餐在我们的house. It's fast, simple, and delicious, and my kids love it. While I've often tweaked the recipe based on what was on hand, it's good exactly as written, too. I've never made 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 love tender gnbocchi.

• wheedle

• New York City

• 12/3/2014

This is a great do ahead recipe. Have made it twice for dinner parties of six and eight. Did not make gnocchi. Purchasd from local pasta shop. Did place in nutmeg butter prior to serving. Made lamb Ragu day ahead and just heated for 45 minutes day of dinners. Served with fresh grated parmesan on top. Excellent.

• Anonymous

• Glastonbury, CT

• 1/3/2013

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

• tinica

• New Haven CT

• 12/27/2012

AWFUL!!!!!! Complete waste of time and money.

• lynnkozle1234

• pa

• 10/13/2012

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 then the egg was added and the dough turned to mush. Countless cups of flour attempted to rescue it, but through it all, the flavor of the potato was lost and much too much was made for the amount of sauce. I'll be looking for another gnocchi recipe, for sure.

• Celestriakle

• 5/27/2011

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

• Anonymous

• Los Angeles, CA

• 5/31/2010

This was so good! I did make some adjustments (I can never follow a recipe exactly) I bought the gnocchi at my local Italian Market. Used 3/4 ground lamb instead of the stew meat. I also substituted the white wine for 1 cup of Chianti. Since I increased the amount of wine I only added about 1/2 c of water. I also used canned tomatoes instead (28 oz can Rega Rega Pomodoro San Marzano Peeled Whole Tomatoes). I felt this dish needed more flavor so I added 3 cloves (minced) and didn't remove at the end and a pinch of red pepper flakes. After reading other reviews about the sauce being watery I simmered for 1 hours uncovered then 2 hours covered. I actually ended up adding a little water at the end because it was too thick. Over all a delicious dish. I will be making it again.

• CallaRose

• Atlanta, GA

• 2/20/2010

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 about the sauce not thickening, I used the tomatoes and juice and deglazed with a full 1/2 c of wine and vermouth but didn't add any water. I also let the sauce simmer uncovered for part of the time to reduce slightly. I added a pinch of nutmeg to the brown butter for the gnocchi because they don't usually add it to store bought, and this was absolutely delicious.

• Anonymous

• Ontario

• 12/10/2009

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

• kricketson

• Annapolis, MD

• 11/13/2009

Lamb is just delicious so it's hard to mess this up. I agree with other reviewers that the dish is sort of plain in spite of that, though. We added mushrooms, onions and mint (during the fry phase), stewed for twice as long and boiled the gnocchi without salt (it's quite salty without). It came out wonderfully, but I suspect it would be a bit less interesting without the additions.

• scully607

• Seattle

• 3/3/2009

To A Cook on 01/16/09 . . . again with the plug of your own site? Can someone please take out all this person's reviews? They seem to only be used as free publicity.

• IReadCookbooks4Fun

• 1/29/2009

This was delicious. Cooked it twice as long as suggested and added a can of crushed tomatoes to thicken and add body to the sauce. But it was great on the fresh gnochhi. Served with Green bean gratinate

• neciedodge

• 12/29/2008