Lamb Ragu Over Ricotta Gnocchi

Ground lamb is the perfect choice for a quick and easy ragu, and the light and tasty ricotta gnocchi dumplings complement the flavor of lamb and tomatoes beautifully. Unlike traditional potato gnocchi, the ricotta gnocchi are dropped into boiling water like dumplings.

Yield:

4 dozen gnocchi and 4 servings of ragu

Ingredients

1. For the gnocchi:
2. =================
3. 1 lb ricotta cheese
4. 3 eggs, well beaten
5. 1/2 cup grated Parmesan cheese
6. 1/4 cup butter, softened
7. 1-1/2 teaspoons salt
8. 1-1/4 to 1-1/2 cups all-purpose flour
9. .
10. For the ragu
11. =================
12. 3 tablespoons extra-virgin olive oil, divided
13. 1 medium Vidalia onion, sliced
14. 2 cloves garlic, minced
15. 1 lb ground lamb
16. 1 14-ounce can diced tomatoes
17. 1/2 cup Pinot Noir or other red wine
18. 1/4 cup water
19. 1/2 teaspoon salt
20. 2 tablespoons finely chopped parsley

Directions

1. Heat 1 tablespoon of the olive oil in a pan over medium heat and add the onion slices. Allow them to caramelize over medium to low heat for about 45 minutes, stirring occasionally. Remove from heat and set aside.
2. Put a large pot of salted water on to boil. Meanwhile, in a large bowl, lightly whisk the ricotta and eggs together. Stir in the parmesan, butter and salt and combine well. Mix in the minimum quantity of flour. If necessary, add more flour in 1 tablespoon increments, until the dough reaches a fairly thick consistency. Set aside and start the ragu.
3. Heat the remaining olive oil in a pan over medium-high heat. Add the garlic, and sauté for 1 minute. Add the lamb, breaking up the chunks with a fork as it browns. Add in the caramelized onions, tomatoes, Pinot Noir, water and salt and combine thoroughly.
4. Reduce the heat, stir gently and allow the ragu to simmer for about 20 minutes while you finish cooking the gnocchi. Taste and adjust the seasoning if necessary. Add in the chopped parsley just before plating.
5. Once the water has reached a rolling boil, drop in your gnocchi in batches of no more than 8 or 10 at a time to avoid sticking. The easiest way to do this is to use two teaspoons. Scoop out a rounded teaspoon, then use the other teaspoon to gently drop the gnocchi into the boiling water. Don't worry about uniformity - each "dumpling" will be different.
6. Boil the gnocchi for about 3 to 4 minutes total, scoop them out with a slotted spoon and drain on a plate lined with paper towels. Gnocchi is done when firm all the way through. Repeat the process in batches with the remaining dough.
7. When the gnocchi have drained thoroughly and cooled just a bit, plate them and top with the lamb ragu.

Notes

Prior to plating your gnocchi, you can melt a little butter over medium heat and give them a quick saute to brown the edges and impart some extra flavor.