Ingredients

• Potato Gnocchi, recipe follows
• 2 pounds boned leg of lamb, trimmed and cut into 1-inch cubes
• 1/2 large yellow onion, sliced thinly
• 2 bay leaves
• 2 medium cloves garlic, peeled and smashed
• 1 sprig fresh rosemary
• 5 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 2/3 cups dry red wine (recommended: Montepulciano)
• 1 cup lamb or veal stock
• 1 small eggplant
• 6 ounces Pecorino Romano (4 ounces grated and the rest broken into medium to large pieces )

Directions

Potato Gnocchi:

1 pound potatoes Idaho or russet (about 3 to 4 medium to large potatoes)

Pinch salt, plus 1/2 tablespoon kosher salt

2 1/2 cups all-purpose flour, plus additional for rolling and shaping

2 teaspoons olive oil

1/4 cup purified water

Place the potatoes in a medium size saucepan. Add a pinch of salt and enough water to cover the potatoes by 2 inches. Bring the contents of the pot to a boil over high heat. Reduce the temperature and simmer until the potatoes are tender, about 30 minutes. Drain the potatoes and allow them to cool just enough to handle. Peel, then mash or rice them.

Place the flour and the salt in a mixing bowl. Add the warm smoothly mashed potatoes. Using a wooden spoon, mix the ingredients together. Drizzle the potato dough with olive oil and 1/4-cup of water. Mix well, incorporating all of the ingredients and forming a smooth ball. Set the dough aside for 10 minutes to relax.

Working on a floured surface, divide the dough into 8 equal pieces. Roll each portion of dough into a rope about 1/2-inch in diameter. Cut each rope into 1/4-inch pieces. Shape each piece of dough into a small ball. Roll the dough balls over the tines of a fork then set them aside on a lightly floured baking sheet.

Bring 6 quarts of salted water to a boil over high heat. Reduce the heat so that the water is at a simmer. Working in batches, add gnocchi to the pot (shaking off any excess flour). Stir gently and cook the gnocchi until they float then remove them with a slotted spoon. They can be dressed and served at this point or chilled in an ice bath, drained then dressed with a little olive oil if they are to be held for several hours. Once cooked gnocchi can be stored in the refrigerator but should be eaten the same day they are made.

Yield: 6 generous servings