Cook the Book: Almond Gnocchi with Lamb Ragu

Ingredients

• 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
• Kosher salt and freshly ground black pepper
• 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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