Gnocchetti sardi con ragù di Agnello e Pecorino a scaglie – Sardinian gnocchetti with lamb ragout and Pecorino cheese flakes

Gnocchetti sardi con ragù di Agnello e Pecorino a scaglie – Sardinian gnocchetti with lamb ragout and Pecorino cheese flakes

Difficulty: Easy Time: 40 minutes

Ingredients

320 gr Sardinian potato dumplings;
Lamb

How to make Gnocchetti Sardi con ragu

Cut the pulp of lamb into small cubes.
Cut the onion into thin slices, slowly cook it in half the oil, then add the meat and braise for 5 minutes.
Bathe with the red wine, make it evaporate, and add the pulp of the tomato.
Salt and pepper to like.
Cook the Sardinian Potato dumplings in abundant salted water and drain them undertone.
Pour them into the frying pan with the juice, add the remaining oil, and whip.
Prepare in the serving dishes and garnish with flakes of Roman pecorino.

Gnocchetti sardi con ragù di Agnello e Pecorino a scaglie – Sardinian gnocchetti with lamb ragout and Pecorino cheese flakes is a Regional Recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.