For the rack of lamb with flavors, ratatouille and rosemary gnocchi, season the lamb, sear in oil on both sides and cook with the flavors for 25-30 minutes in the oven at 200 °C.
For the gnocchi dough, wash the potatoes, boil, peel and press through a potato press while warm. Knead with yolks, rosemary, oil, salt, nutmeg and the starch flour to a smooth dough. Shape the dough into gnocchi. Cook in salted water just before serving and toss in butter.
For the ratatouille, cut the vegetables into any shape. Melt the butter, add the onion and sauté. Add the rest of the vegetables. Sauté briefly with tomato paste and add some soup. Finish with fresh herbs and season with salt and pepper.
Put the ratatouille on the plate, place the lamb on top and add the gnocchi.