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

Name: Potato Gnocchi with Lamb (Gnocchi di Patate con Ragù di Agnello)
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 tablespoons extra-virgin olive oil; 2 cloves garlic; 1 sprig fresh rosemary; 1 leaf bay leaf; 2 pounds lamb stew meat; ½ cup dry white wine; 1 pound plum tomatoes; 1 cup water; 1 teaspoon salt; 1½ pounds white-skinned potatoes; 2¼ cups all purpose flour; ¾ teaspoon salt; ¼ teaspoon ground nutmeg; 1 large egg; 6 tablespoons butter

Homemade potato gnocchi served with a rich lamb ragù sauce. Tender potato dumplings are paired with slowly simmered lamb in a wine and tomato sauce, creating a hearty Italian dish.

6 servings

2 hr 35 min

Published October 4, 2025

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Ingredients

•6 tablespoons extra-virgin olive oil
•2 cloves garlic
•1 sprig fresh rosemary
•1 leaf bay leaf
•2 pounds lamb stew meat
•½ cup dry white wine
•1 pound plum tomatoes
•1 cup water
•1 teaspoon salt
•1½ pounds white-skinned potatoes
•2¼ cups all purpose flour
•¾ teaspoon salt
•¼ teaspoon ground nutmeg
•1 large egg
•6 tablespoons butter

Cooking Instructions

1.
Heat oil in large pot over medium-high heat. Add garlic, rosemary, and bay leaf; sauté until garlic is golden, about 1 minute. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté 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 lamb is tender, adding more water if needed for saucy consistency, about 1 1/2 hours. Discard garlic. Season with more salt and pepper, if desired.
90 min
2.
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).
25 min
3.
Line rimmed baking sheet with parchment paper; sprinkle with flour. Divide dough into 4 pieces. Roll each piece on floured surface into 3/4-inch-diameter rope; cut crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along 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 made 6 hours ahead. Cover separately and chill. Rewarm ragù before using.)
20 min
4.
Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of 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.
15 min
5.
Divide gnocchi among plates. Top with hot ragù and serve.
5 min

Ingredients

•6 tablespoons extra-virgin olive oil

•2 cloves garlic

•1 sprig fresh rosemary

•1 leaf bay leaf

•2 pounds lamb stew meat

•½ cup dry white wine

•1 pound plum tomatoes

•1 cup water

•1 teaspoon salt

•1½ pounds white-skinned potatoes

•2¼ cups all purpose flour

•¾ teaspoon salt

•¼ teaspoon ground nutmeg

•1 large egg

•6 tablespoons butter

Cooking Instructions

Heat oil in large pot over medium-high heat. Add garlic, rosemary, and bay leaf; sauté until garlic is golden, about 1 minute. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté 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 lamb is tender, adding more water if needed for saucy consistency, about 1 1/2 hours. Discard garlic. Season with more salt and pepper, if desired.

90 min

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).

25 min

Line rimmed baking sheet with parchment paper; sprinkle with flour. Divide dough into 4 pieces. Roll each piece on floured surface into 3/4-inch-diameter rope; cut crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along 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 made 6 hours ahead. Cover separately and chill. Rewarm ragù before using.)

20 min

Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of 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.

15 min

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

5 min