(Makes about 150 gnocchi. Uncooked gnocchi can be frozen and used later.)

Using a potato ricer, rice the peeled potatoes and lay flat to dry on a board or counter.

Dust with 00 flour.

Season with salt, white pepper and nutmeg.

Bring together with your hands, make a well in the center, crack eggs into well.

Mix thoroughly with your hands until ingredients come together.

Build the dough by kneading for approximately 5 minutes. Dough should feel soft and smooth. Be careful not to overwork the dough. To make the gnocchi, cut the dough into pieces and roll the dough into a ¾-inch to 1-inch-thick ropes. The thicker the rope the heavier the gnocchi. Using a pastry cutter cut the rope into 1-inch pieces.

(Serves 4)

Salt and pepper, to taste. In a large pot over medium heat, heat oil. Add onion, carrots and celery; cook until soft, 5 minutes. Add tomato paste and cook until fragrant, 1 minute more. Add lamb and pork; cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.

Add white wine and cook until mostly reduced, about 5 minutes. Add tomatoes and oregano, and season with salt and pepper.

Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.

Mix ingredients together

To assemble, you’ll need 28 pieces of the gnocchi from above. Preheat a large saucepan on the stove. Coat the bottom of the pan with vegetable oil and begin to sauté the gnocchi. Flip and turn the gnocchi until they are golden brown.

Add the lamb ragù and warm through.

Finish with gremolata and 3 ounces of Fruition Farms Dairy & Creamery fresh ricotta.