Red wine lamb ragu
with gnocchi, spinach, peas and Parmesan
Ready in around 15 mins
RECIPE FACT:
Gnocchi comes from northern Italy. Along with heartier Italian cuisine like risotto and polenta.
Nutritional Info:
- Energy: 3018kj (721Kcal)
- Protein: 47g
- Carbohydrate: 55g
- Fat: 39g
- Contains: Gluten, Sulphites, Milk
Serving Amount:
Serves 1 person
Cooking Instructions:
-
1. TO COOK THE GNOCCHI:
Bring a medium pot of water to the boil over a medium-high heat. Once boiling add the gnocchi to the water and cook for 5 mins. Drain into a colander.
-
2. TO COOK THE RAGU:
Heat 1 tbsp of oil in a non-stick frying pan over a medium-high heat. Once hot add the slow cooked lamb and cook for 1 min until lamb has softened and separated (be careful not to break up too much). Pour in the red wine ragu sauce and simmer for 2 mins. Stir in the peas and keeping cooking for 2 mins. Lastly fold in the baby spinach and gnocchi and then remove from the heat.
-
TO SERVE:
Spoon gnocchi and red wine ragu into a bowl. Finish with a drizzle of gremolata and a sprinkle of shaved parmesan.
-
-
-
Ingredients In your box:
- 1 pack slow cooked lamb
- 1 pack of gnocchi
- 1 pot of red wine ragu sauce
- 1 pot of shaved parmesan
- 1 pot of peas
- 1 bag of baby spinach
- 1 pot of gremolata
SHARE YOUR CREATION WITH US!
use the hashtag #woopnz to be featured