Slow cooked lamb ragu

Name: Slow cooked lamb ragu
Cook time: 15 min
Yield: 4
Cuisine: Bologna, Italy

with potato gnocchi and toasted pinenuts

Ready in around 15 mins

RECIPE FACT:

Gnocchi comes from northern Italy. Along with heartier Italian cuisine like risotto and polenta.

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:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. 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 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 spinach until starting to wilt, then remove from the heat.
TO SERVE:

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