Spring lamb ragu

Name: Spring lamb ragu
Cook time: 15 min
Yield: 2

with potato gnocchi and baby spinach

Ready in around 15 mins

RECIPE FACT:

Lamb provides a great source of protein and other nutrients such as iron and zinc.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

BRING A MEDIUM 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 3 mins or until gnocchi floats to the top of the water. Drain into a colander and drizzle with a little olive oil and toss to avoid sticking. Remove Italian parsley leaves from their stalks, roughly chop and set aside.
2. TO COOK THE RAGU:

Peel and grate the carrot. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the carrot and slow cooked lamb cooking for 6-8 mins stirring occasionally to get a few crispy bits on the lamb. Pour in the red wine ragu sauce and simmer for 2 mins. Stir in the peas and cook for 1 min. Lastly fold through the baby spinach and gnocchi and then remove from the heat.
TO SERVE:

Spoon gnocchi and spring lamb ragu into bowls. Finish with a sprinkle of shaved parmesan and parsley.