Braised lamb ragu

Name: Braised lamb ragu
Cook time: 20 min
Yield: 4

with red wine and potato gnocchi

Ready in around 20 mins

RECIPE FACT:

Potato gnocchi originated in Northern Italy, where the colder climate was more suited for growing potatoes rather than grain.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil over a high heat.
1. TO COOK THE GNOCCHI:

Once boiling add the potato gnocchi to the water and cook for 1-2 mins. Drain well into a colander, drizzle with a little olive oil and toss to avoid sticking.
2. TO COOK THE RAGU:

Peel and grate the carrots. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the slow cooked lamb and cook for 6-8 mins stirring occasionally to create some crispy bits on the lamb. Add the gnocchi and carrot to the pan and pour in the red wine ragu sauce. Stir and cook for 1-2 mins. Add the peas and cook for a further minute. Lastly fold through the baby kale and spinach until starting to wilt, then remove from the heat.
TO SERVE:

Spoon gnocchi and lamb ragu into bowls. Finish with a sprinkle of shaved Parmesan, toasted pinenuts and a grind of freshly cracked pepper.