Gnocchi Alla Quebechese Con Ragu D'agnello Recipe
Gnocchi Poutine with Signature Lamb Ragoût and Fontina Cheese
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Ingredients
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Gnocchi
Ragu d'Agnello
Assembly
Method
Gnocchi Preparation
- 1
Cook Potatoes
Boil the potatoes in salted water until tender. Drain, peel, and allow to cool slightly.
- 2
- 3
Shape Gnocchi
Divide the dough into sections and roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces and shape with a fork.
- 4
Cook Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove and set aside.
Ragu d'Agnello Preparation
- 5
Sauté Vegetables
In a large skillet, heat some oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened.
- 6
Brown the Lamb
Add the ground lamb to the skillet and cook until browned. Drain excess fat.
- 7
Add Liquids and Seasonings
Stir in tomato paste and cook for 1 minute. Pour in red wine and broth, then add oregano, salt, and pepper. Simmer for about 30 minutes.
Assembly
- 8
Combine Gnocchi and Ragu
Add the cooked gnocchi to the ragu and mix gently to coat. Cook for an additional 5 minutes.
- 9
Serve
Plate the gnocchi topped with shredded Fontina cheese and sprinkle with fresh parsley. Enjoy!
