· recipe ·

Manti-Inspired Gnocchi with Lamb and Garlic Yogurt

Name: Manti-Inspired Gnocchi with Lamb and Garlic Yogurt
Prep time: 50 min
Cook time: 70 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 1 medium Yellow onion; 4 cloves Garlic; 2 Tbsp Extra-virgin olive oil; 1 1/2 tsp Ground cumin; 1/2 tsp Ground black pepper; 1 1/4 cups Plain Greek yogurt; 4 Tbsp Unsalted butter; 2 tsp Sweet paprika; 1 lb Ground lamb; 1 tsp Dried mint; 1 tsp Ground sumac; 1/3 cup Pine nuts

Manti are filled dumplings often served with yogurt and seasoned butter. Here those serving flavors accompany unfilled potato gnocchi.

type: Potato
sauce: Yogurt · Butter · Lamb

Manti-Inspired Gnocchi with Lamb and Garlic Yogurt

Time and servings

Prep: 50 min
Cook: 70 min
Total: 120 min
Servings: 6

Nutrition per serving

Calories: about 620
Protein: 24 g
Fat: 39 g
Carbs: 44 g

Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →
Make the garlic yogurt
Finely grate two garlic cloves into the yogurt and stir until smooth. Keep the sauce cool while the remaining elements cook.
Toast the pine nuts
Toast the pine nuts in a dry skillet over medium-low heat until golden and fragrant, then transfer them immediately to a plate.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Cook the spiced lamb
While the water heats, finely dice the onion and remaining garlic. Warm the olive oil over medium-high heat and cook the lamb and onion, breaking the meat into small crumbles, until browned and the lamb reaches 160°F71°C. Add the cumin, black pepper, and garlic for the final minute.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Bloom the paprika butter
Melt the butter over low heat, stir in the paprika, and cook only until fragrant and brick red, about 30 seconds. Remove it from direct heat before the paprika darkens.
Layer the plate
Spread garlic yogurt in shallow bowls, add the hot gnocchi and lamb, then drizzle with paprika butter. Finish with dried mint, sumac, and toasted pine nuts.