Ricotta Gnudi with Lamb Spezzatino - 1889 Magazine

Ingredients

• 4 lbs lamb shoulder chops, cut 2 inches thick
• Salt and pepper
• 1 cinnamon stick
• 1 clove
• ¼ cup olive oil
• 2 cups diced red onion
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 1 cup coarsley chopped fresh mint
• 2 lbs ricotta cheese
• 3 egg yolks
• 2 tbsp salt
• 9 oz flour
• 9 oz grated parmesan