Cook The Book: Almond Gnocchi With Lamb Ragu

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
854
FAT
143%
CHOL
87%
SOD
15%

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Ingredients for 4 servings

For gnocchi:

3 small russet potatoes (about 1 pound), unpeeled and scrubbed

3/4 cup all-purpose flour

1/2 cup almond flour

1/4 cup freshly grated Parmesan cheese (1 ounce), plus more for serving

Kosher salt and freshly ground black pepper

1 egg yolk

For lamb ragu:

1/2 pound lamb shoulder round chops

1 tablespoon olive oil

1 cup small-diced onion

2 large cloves garlic, sliced very thin

1/2 cup red wine

1 (28-ounce) can whole peeled tomatoes, seeded and crushed

3 fresh sage leaves

1 sprig oregano

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