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1
Prepare the gnocchi according to the recipe.
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2
Keep the gnocchi covered and refrigerated until ready to use.
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3
Preheat the oven to 400 degrees F.
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4
Combine the lamb, onion, bay leaves, garlic, and rosemary in a roasting pan (see Cook's Note for clay roasting alternative).
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5
Drizzle the lamb mixture with 2 to 3 tablespoons of the olive oil, season with salt and pepper and mix well.
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6
Roast the lamb turning it after about 20 minutes.
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7
Cook until the meat begins to brown, about 40 minutes.
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8
Add the wine and stock, stir to coat, then reduce the oven temperature to 350 degrees F. Braise until the lamb is tender and cooked through, about 30 minutes more.
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9
Meanwhile, peel and trim the eggplant then cut it into 1/4-inch cubes.
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10
Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat.
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11
Fry the eggplant, turning it frequently, until golden.
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12
Remove the eggplant from the skillet using a slotted spoon.
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13
Allow the eggplant to drain on a plate lined with paper towels.
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14
Add the eggplant and the gnocchi to the lamb stew.
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15
Top the stew with both the grated and broken pieces of Pecorino Romano cheese.
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16
Return the pot to the oven and cook until the liquid has reduced and is thickened by the melted cheese, about 15 minutes more.
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17
Remove the lamb from the oven and allow the stew to rest for 10 minutes.
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18
Spoon lamb with gnocchi, eggplant and sauce into warm bowls and serve.
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19
Cook's Note: Cooking this stew in a clay roasting pan makes for particularly delicious results.
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20
Soak a 10 to 12-inch clay or earthenware baking dish in cold water for 15 minutes.
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21
Drain the water (the inside of the pot should feel damp).
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22
Brush the inside of the pot with 1 tablespoon of olive oil.
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23
Spread the ingredients evenly over the pan surface and roast according to the recipe).
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24
1 pound potatoes Idaho or russet (about 3 to 4 medium to large potatoes)
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25
Pinch salt, plus 1/2 tablespoon kosher salt
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26
2 1/2 cups all-purpose flour, plus additional for rolling and shaping
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27
2 teaspoons olive oil
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28
1/4 cup purified water
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29
Place the potatoes in a medium size saucepan.
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30
Add a pinch of salt and enough water to cover the potatoes by 2 inches.
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31
Bring the contents of the pot to a boil over high heat.
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32
Reduce the temperature and simmer until the potatoes are tender, about 30 minutes.
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33
Drain the potatoes and allow them to cool just enough to handle.
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34
Peel, then mash or rice them.
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35
Place the flour and the salt in a mixing bowl.
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36
Add the warm smoothly mashed potatoes.
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37
Using a wooden spoon, mix the ingredients together.
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38
Drizzle the potato dough with olive oil and 1/4-cup of water.
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39
Mix well, incorporating all of the ingredients and forming a smooth ball.
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40
Set the dough aside for 10 minutes to relax.
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41
Working on a floured surface, divide the dough into 8 equal pieces.
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42
Roll each portion of dough into a rope about 1/2-inch in diameter.
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43
Cut each rope into 1/4-inch pieces.
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44
Shape each piece of dough into a small ball.
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45
Roll the dough balls over the tines of a fork then set them aside on a lightly floured baking sheet.
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46
Bring 6 quarts of salted water to a boil over high heat.
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47
Reduce the heat so that the water is at a simmer.
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48
Working in batches, add gnocchi to the pot (shaking off any excess flour).
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49
Stir gently and cook the gnocchi until they float then remove them with a slotted spoon.
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50
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.
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51
Once cooked gnocchi can be stored in the refrigerator but should be eaten the same day they are made.
