Gnocchi di Patate con Ragù di Agnello

Heat 83 g olive oil in a large pot over medium-high heat. Brown 907 g lamb pieces in batches until golden, 3–4 minutes per side. Remove and set aside.

In the same pot, cook 2 g minced garlic over low heat in remaining oil until soft, about 1 minute. Add 454 g tomatoes, 98 g wine, 1 g bay leaf, and 30 g fresh rosemary.

Return lamb to pot with 200 g water and 5 g salt. Simmer covered over low heat for 1.5 hours until meat is very tender, stirring occasionally.