GNOCCHI
Wash potatoes, place in a pot with cold water and bring to the boil, cooking until tender. Peel potatoes while hot and mash (you need 500g of peeled cooked potato). In a bowl mix together potato, flour and egg using hands; once incorporated move dough onto a clean bench and knead until smooth.
Flatten into a rectangle 2cm thick; cut strips 2cm wide and gently roll, dusting with flour to avoid sticking together. Cut gnocchi 1cm thick, dust with flour. Place on a tray in a single layer and place in freezer until ready to cook. Cook the gnocchi in plenty of salted boiling water - they are ready when they float to the surface.
LAMB RAGU
In an oiled saucepan on low heat, cook onion and bay leaves until soft. Increase heat and add mince; brown evenly while stirring constantly. Season with salt and pepper and add red wine; let evaporate. Add tomato paste and stir for about a minute. Cover with water and once boiling, turn the heat down and simmer for a couple of hours.
Prepare herb oil with a mix of chopped rosemary, sage and thyme. Toss cooked gnocchi into ragu sauce, drizzle with herb oil and top with parmigiano reggiano.
Serve with fresh bread and your favourite wine. Enjoy!
