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Italian Style Ragu of Lamb with Rosemary Gnocchi

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Ingredients

1 packet packet Diced Lamb Diced Lamb
Salt Salt
2 tbsp tbsp Butter Butter
250 ml ml Water Water
3 tbsp tbsp Balsamic Vinegar Balsamic Vinegar
2 tbsp tbsp Flour Flour
1 packet packet Gnocchi Gnocchi
50 g g Parmesan Parmesan
3 tbsp tbsp Olive Oil Olive Oil
1 handfuls handful Rosemary Rosemary
(chopped)
2 cloves clove Garlic Garlic
(sliced)
3 Onions Onion
(sliced)
1 Chicken Stock Chicken Stock
(crumbled)

Italian Style Ragu of Lamb with Rosemary Gnocchi

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30 min
(4)

Method

A slow cooked lamb stew with lots of melting onions served with buttery Italian dumplings and lashings of Parmesan, this is a deeply satisfying dish that has all the hallmarks of perfect Italian comfort food!

  1. Preheat your oven to 160˚c.
  2. Turn the lamb over in the flour, season & shake off the excess.
  3. Heat the olive oil in an oven proof pot over a medium high heat. When hot, carefully add the lamb and the onions and cook on the hob for 15 - 20 minutes, turning occasionally to make sure everything caramelises evenly.
  4. Add the garlic after 15 minutes or so , then add the balsamic vinegar , water and the stock cube. Bring to a simmer, cover & put in the oven for 1 hour.
  5. Cook the gnocchi according to packet instructions. Warm some butter in a large frying over a medium heat & add the herbs. Drain the gnocchi & add to the warmed butter.
  6. Season & serve with the lamb ragu on top. Finish each portion with lots of grated parmesan.