Toggle Nav
Back to Recipes

Pan-fried lamb steak

with creamy gnocchi and mint chimichurri

Ready in around 25 mins

RECIPE FACT:
Gnocchi refers to the plural of gnocco
Nutritional Info:
  • Energy: 2,970kJ (710kcal)
  • Protein: 45g
  • Carbohydate: 53g
  • Sugars: 7g
  • Fat, total:34g
  • Saturated:16g
  • Sodium:1,139mg
  • Contains:Almonds, Gluten, Milk, Sulphites, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE GNOCCHI:

    Peel, then finely slice the shallot. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the gnocchi, sliced shallots and cook for 2-3 mins, turning occasionally to lightly brown. Turn the heat to medium, add the Parmesan cream sauce, 2 tbsp of water and peas. Season with salt and pepper then cook for a further 2-3 mins. Add the baby spinach and mix until starting to wilt. Remove from the pan and cover to keep warm.

  • 2. TO COOK THE LAMB STEAKS:

    Remove the lamb steaks from their packaging and pat dry with a paper towel. Season with salt and pepper. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the steaks and cook on each side for 2-3 mins for medium rare - a little longer for well done. Remove from the pan, cover and rest for a few mins before slicing.

  • TO SERVE:

    Divide the creamy gnocchi between bowls then top with the sliced lamb. Add a dollop of mint chimichurri and a sprinkle of smoky almonds.

Ingredients In your box:
  • 1 pack of baby spinach
  • 1 pack of gnocchi
  • 1 pack of lamb steaks
  • 1 pot of mint chimichurri
  • 1 pot of parmesan cream sauce
  • 1 pot of peas
  • 1 shallot
  • 1 sachet of smoky almonds

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured