Lamb Ragu With Potato Gnocchi

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
907
FAT
226%
CHOL
97%
SOD
21%

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Ingredients for 6 servings

1 sprig fresh rosemary

1 2/3 cups dry red wine (recommended: Montepulciano)

2 medium cloves garlic, peeled and smashed

5 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 pounds boned leg of lamb, trimmed and cut into 1-inch cubes

1/2 large yellow onion, sliced thinly

1 small eggplant

1 cup lamb or veal stock

Potato Gnocchi, recipe follows

2 bay leaves

6 ounces Pecorino Romano (4 ounces grated and the rest broken into medium to large pieces )

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