Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate

Prepare the gnocchi according to the recipe. Keep the gnocchi covered and refrigerated until ready to use. Preheat the oven to 400 degrees F. Combine the lamb, onion, bay leaves, garlic, and rosemary in a roasting pan (see Cook’s Note for clay roasting alternative). Drizzle the lamb mixture with 2 to 3 tablespoons of the olive oil, season with salt and pepper and mix well. Roast the lamb turning it after about 20 minutes. Cook until the meat begins to brown, about 40 minutes. Add the wine and stock , stir to coat, then reduce the oven temperature to 350 degrees F. Braise until the lamb is tender and cooked through, about 30 minutes more. Meanwhile, peel and trim the eggplant then cut it into ¼-inch cubes. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Fry the eggplant, turning it frequently, until golden. Remove the eggplant from the skillet using a slotted spoon. Allow the eggplant to drain on a plate lined with paper towels. Add the eggplant and the gnocchi to the lamb stew . Top the stew with both the grated and broken pieces of Pecorino Romano cheese. Return the pot to the oven and cook until the liquid has reduced and is thickened by the melted cheese , about 15 minutes more. Remove the lamb from the oven and allow the stew to rest for 10 minutes. Spoon lamb with gnocchi, eggplant and sauce into warm bowls and serve. Cook’s Note: Cooking this stew in a clay roasting pan makes for particularly delicious results. Soak a 10 to 12-inch clay or earthenware baking dish in cold water for 15 minutes. Drain the water (the inside of the pot should feel damp). Brush the inside of the pot with 1 tablespoon of olive oil. Spread the ingredients evenly over the pan surface and roast according to the recipe).