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Cook the Book: Almond Gnocchi with Lamb Ragu

I've saved Joy Manning and Tara Mataraza Desmond's gnocchi with lamb ragu for Friday, because I think it'll make a great weekend project. Properly-made gnocchi are a joy both to roll and to eat, and this version, which calls for the potatoes to be riced instead of mashed, ensures a light and tender result, with a touch of texture from the almond flour.

The ragu uses just a couple of lamb shoulder chops, braised to pull-apart tenderness, but you could leave out the meat entirely and make a simple tomato, sage, and oregano sauce.

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