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Gnocchi di Patate con Ragù di Agnello Recipe

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Gnocchi di Patate con Ragù di Agnello
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Ingredients
15
Count
Nutrition
1434
Calories
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Ingredients:

Directions:

  1. For ragù: 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.
  2. For 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).
  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.)
  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.
  5. Divide gnocchi among plates. Top with hot ragù and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1434.17 Kcal (6005 kJ)
Calories from fat 1041.22 Kcal
% Daily Value*
Total Fat 115.69g 178%
Cholesterol 374.28mg 125%
Sodium 828.05mg 35%
Potassium 750.02mg 16%
Total Carbs 57.88g 19%
Sugars 3.61g 14%
Dietary Fiber 4.51g 18%
Protein 40.77g 82%
Vitamin C 21.2mg 35%
Vitamin A 1.1mg 38%
Iron 4.5mg 25%
Calcium 92.6mg 9%
Amount Per 100 g
Calories 245.01 Kcal (1026 kJ)
Calories from fat 177.88 Kcal
% Daily Value*
Total Fat 19.76g 178%
Cholesterol 63.94mg 125%
Sodium 141.46mg 35%
Potassium 128.13mg 16%
Total Carbs 9.89g 19%
Sugars 0.62g 14%
Dietary Fiber 0.77g 18%
Protein 6.96g 82%
Vitamin C 3.6mg 35%
Vitamin A 0.2mg 38%
Iron 0.8mg 25%
Calcium 15.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.5
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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