Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate | Recipe Finder

Ingredients

• 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 )