Gnocchi di Patate con Ragù di Agnello

Name: Gnocchi di Patate con Ragù di Agnello
Yield: 6 Servings
Ingredients: 6 tablespoons extra-virgin olive oil; 2 garlic cloves, peeled; 1 6-inch-long fresh rosemary sprig; 1 bay leaf; 2 pounds lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks; 1/2 cup dry white wine; 1 pound plum tomatoes, cored, coarsely chopped; 1 cup (or more) water; 1 teaspoon salt; 1 1/2 pounds small white-skinned potatoes, unpeeled; 2 1/4 cups (or more) all purpose flour, divided; 3/4 teaspoon salt; 1/4 teaspoon (scant) nutmeg; 1 large egg, beaten to blend; 6 tablespoons (3/4 stick) butter

By Carla CapalboPhotography by Pornchai Mittongtare

November 2, 2008

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Recipe notes