Salt baked the russet potato / US potato with skin on for 1.5 hours at 160 degrees.
Use a testing needle to poke through the potato and ensure its fully cooked before remove them. Once its cooked, remove them from the salt, skin off and pass-through fine mesh sieve.
Mixed the mashed potato with plain flour, grated pecorino cheese, nutmeg, salt and pepper.
Roll them out into small pillows and set aside in the chiller/freezer till ready to cook.
Remove the bone and use it to make lamb stock.
Brunoise the carrot, onion and celery.
Roast the onion & chopped garlic first for 10 minutes then add in the celery and carrot for another 15 mins.
Lastly, add in the chopped lamb, chopped rosemary & roast it for 20 minutes. Deglaze with white wine and reduce to 1/3 the liquid. Add in the lamb stock and water enough to cover the ragout. Bring to a boil and simmer it for 45 minutes. Season to taste.
BLACK GARLIC SAUCE
In a small pot, add in black balsamic vinegar and reduce to almost 1/3 of quantity.
Add in the black garlic paste, use a hand blender and mixed them well.
Bring a pot of water to boil, add in some salt.
Boil the gnocchi till it floats up to the surface.
Sauteed together with the lamb ragout and allow it to sit in the sauce for 1 minute. Allow the gnocchi to absorb the flavors.
Place the gnocchi on the plate, garnish with drips of black garlic reduction & grated pecorino cheese. Garnish with mint and oregano.