Potato Gnocchi with Lamb Gnocchi di Patate con Ragù di Agnello

Ingredients

• 6 tablespoons extra-virgin olive oil
• 2 garlic cloves, peeled
• 1 6-inch-long fresh rosemary sprig
• 1 bay leaf
• 2 pounds lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks
• 1/2 cup dry white wine
• 1 pound plum tomatoes, cored, coarsely chopped
• 1 cup (or more) water
• 1 teaspoon salt
• 1 1/2 pounds small white-skinned potatoes, unpeeled
• 2 1/4 cups (or more) all purpose flour, divided
• 3/4 teaspoon salt
• 1/4 teaspoon (scant) ground nutmeg
• 1 large egg, beaten to blend
• 6 tablespoons (3/4 stick) butter

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