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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 2 people
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 bowls. 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

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