Traditional recipes

Gnocchi al ragù di agnello

Gnocchi al ragù di agnello
(Gnocchi with lamb ragù)


For the gnocchi:

700g of potatoes
200g of flour
1 egg

For the ragù sauce:

400g of lamb meat
1 garlic clove
1 onion
Peeled tomatoes
White wine
Extra-virgin olive oil
Grated pecorino cheese


Start by boiling the potatoes with their skin still on. Once they're cooked, drain and peel them. Then mash them up and mix them with the flour and egg. You need to work the mix with your hands until it becomes solid.

Divide the mix into small bits and shape them into the right gnocchi form with a fork. Let them sit on a chopping board.

Prepare the ragù by dicing the lamb meat into small bite-sized pieces. Chop up and mix together the onion, garlic and rosemary and brown them in a pan, then add the lamb. Simmer for about ten minutes and splash with some wine. Add the tomato and leave to simmer for at least an hour.

Boil the gnocchi and mix them with the ragù. Serve with grated pecorino on