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Slow-cooked lamb ragu

with gnocchi and toasted pine nuts

Ready in around 15 mins

RECIPE FACT:
Gnocchi comes from northern Italy, along with other hearty Italian dishes like risotto and polenta.
Nutritional Info:
  • Energy: 2,403kJ (574kcal)
  • Protein: 43g
  • Carbohydate: 59g
  • Sugars: 7g
  • Fat, total:16g
  • Saturated:6g
  • Sodium:1,765mg
  • Contains:Gluten, Milk, Pine Nuts, Sulphites, Wheat
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO COOK THE GNOCCHI:

    Once the water is boiling, add the gnocchi 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 pulled lamb and cook for 6-8 mins, stirring occasionally to create some crispy bits. Add the gnocchi and pour in the red wine ragu sauce. Stir and cook for 1-2 mins. Add the peas and cook for a further 1 min. Fold through the baby spinach until starting to wilt then remove from the heat.

  • TO SERVE:

    Spoon the gnocchi and slow-cooked lamb ragu into a bowl. Sprinkle with shaved Parmesan and toasted pinenuts. Finish with a grind of freshly cracked pepper.

Ingredients In your box:
  • 1 pack of baby spinach
  • 1 pot of shaved parmesan
  • 1 pack of gnocchi
  • 1 pack of pulled lamb
  • 1 pot of peas
  • 1 pot of ragu sauce
  • 1 sachet of toasted pinenuts

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