LAMB SAUSAGE GNOCCHI.

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The family photo of crisp lamb and gnocchi. Tomato Basil. Parmesan. Herbed Breadcrumbs. Thyme.. Enough said. What more could you ask for. A must make.
Lamb Sausage Gnocchi
Herb Breadcrumbs. Crisp Lamb Sausage. Parmesan. Tomato Basil. Thyme.

2 1/2 lbs russet potatoes (about 4 large)
1¼ cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 egg, beaten to blend
1 (14 ounce) tomato basil
1 half loaf Italian bread
1 tablespoon garlic
1 teaspoon dried basil
1 teaspoon oregano
½ stick butter
¼ cup olive oil
½ cup Parmesan
2 sprig fresh thyme
1 cup lamb sausage

Preheat oven to 300 degrees.
Cook the potatoes in a large pot of boiling water over medium high until tender when pierced with the tip of a knife, 30-40 minutes; drain. (Be sure to not overcook as they will absorb more water as they cook.) As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if they cool before ricing, potatoes will become gummy). Let cool.

Season with garlic, oregano, basil, olive oil, butter, salt, pepper and place chunks of the Italian bread in the oven to slowly crisp up; about 15 minutes. Once bread is cool enough to handle, crumble the bread and set aside. While those are cooking take your Italian sausage and crumble into hot saute pan with oil on medium heat until crispy.

Once the potatoes are cooled, sprinkle 1¼ cups flour and 2 teaspoon salt over potatoes. Using your hands, make a well in the center. Pour the egg into the well and stir in with a wooden spoon. Mix in goat cheese. Turn the dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24″-long rope about ½” thick. Cut into ½” pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.

Cook the gnocchi in a large pot of boiling salted water until they float to the surface (about a minute or two; cook to just a minute before they are fully cooked. You can also make the gnocchi ahead of time and place them in the freezer. Then take them out when it comes time to sear them off).

Meanwhile, using a slotted spoon, gently spoon out the gnocchi and place in a hot pan with butter or oil to give them a hard sear doing different batches being careful not to crowd the pan. Heat up the Ragu sauce in another saucepan, once heated, spoon onto each plate and put the gnocchi on top. Top off gnocchi with more sauce and garnish with crispy sausage, parmesan, bread crumbs and fresh thyme.

Lamb Sausage
Serving: Half Pound
1/2 pound ground lamb
1 tablespoon butter
1 tablespoon garlic, minced
1 tablespoon shallots, minced
1 tablespoon cumin
2 tablespoon extra virgin olive oil
1 egg
1 teaspoon ground black pepper
1 tablespoon kosher salt
1/2 cup panko

Melt the butter in a pan and lightly saute garlic, shallots and cumin. Pour this mixture into the lamb plus the olive oil, egg, black pepper and salt. Mix well. Take small little little pieces of the mixed lamb, roll it around in the panko then crisp them up in a saute pan with oil.

Tomato Basil Sauce

5 tomatoes, large
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon fine black pepper
1 tablespoon fresh basil, chopped
1 teaspoon fresh oregano
1/2 teaspoon cayenne
1 tablespoon fresh lemon juice
2 tablespoon butter

Dice up tomatoes and combine together with the sugar, salt, black pepper, basil, oregano, cayenne & half the butter in a sauce pot. Bring to a boil and simmer till the tomatoes break down, about 15-20 minutes. Finish with lemon juice and butter. Let it cool off for a few minutes then carefully pour the sauce into a blender and blend till smooth. 

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