Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate

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This is a favorite for company. It keeps well in the oven for even delayed flights.

One thing I saw was missing from the recipe is the lamb and onions were marinated over night with garlic and bay. I also bake mine until the onions are tender. If you follow the directions for timing, they will still be crunchy and the wine will still taste uncooked. I think the flavors meld better if it is baked for 2-2 1/2 hrs (or longer if flights are delayed. Add the gnocchi, eggplant & parm at the called for time at the end.

I also make lamb broth using neck bones, leg bones... that have been baked & then simmered until they fall apart. That way the broth is very rich. I haven't tried it using veal stock.

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I've made this recipe twice. The first time, I thought that the red wine flavour was overwhelming, but that the dish had potential. So the next time I made it, I swapped the amounts for the stock and the wine (i.e., I put in more stock than wine, and it was perfect. It had a really nice, rich, deep flavour, without being overpowering.

I will also admit that, both times, I've cheated by using pre-packaged gnocchi from the grocer's fresh pasta section. The first time, I cooked the gnocchi according to packet instructions, and then added to the meat. The second time, I just added them, uncooked, according to the recipe. I preferred the second method, as they soaked up more of the lovely juice, which also helped thicken the recipe a bit.

About to go and make this for the third time, and I'm really looking forward to it!

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I made this last night after seeing it broadcast recently. My dinner guests including myself thought it was an excellent one pot dish. I used an earthenware pot as reccomended. The wine used was a decent red zinfindel. I didnt have lamb stock or veal stock so I used beef stock. I used a good pecorino Romano to top. It smells great while cooking and tasted even better. I used Gnocchi and also served with hot italian bread to sop up the juices from the gravy. I dont understand at all why others had problems with it. Maybe they used eggplant with too many seeds which can make it taste bitter. I think this is why the recipe calls for smaller eggplant which I think have less seeds. I cubed the lamb and discarded any and all fat and sinews. The lamb fat can be strong and turn some people off as it could be too "lamby" in flavor. I will definately make this dish again. Thanks Chef Walter Potenza and Chef Tyler Florence!

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We like lamb and all the ingredients in this recipe and I followed the instructions after watching the show how to do it. Well, the dish turned out to have a weird flavor. So I end up waisting my time, fine ingredients and having no dinner on the table, since my family did not like this dish. I am dissapointed, because our family loves Tyler's recipes. I don't think we will even go to Walter's as we planned when we go to Providence.

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My husband made this. He had never made gnocci before and it was a little time consuming for just and OK meal...

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I only made half of this recipe, though I'm sure the lamb stew is also fantastic. Making the gnocchi was so quick and easy that I want to try and make this with my five year old niece the next time she comes over. Once the dough is to that "play-doh" -like stage, I'd advise adding a little extra flour so that the dough feels a bit dry when rolled into a ball to relax. On the show the chef used his finger to make a slight dimple in each gnocchi (to hold some sauce but I guess rolling the gnocchi over the tines of a fork accomplishes the same thing. All in all a really easy and delicious pasta that has been completely de-mystified.