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Gnocchi with Lamb Ragu
A hearty and flavorful dish featuring tender lamb slow-cooked in a rich tomato-based sauce, served over tender potato gnocchi. This dish combines Italian influence with Uruguayan love for lamb.
🧂 Ingredienser
- 1 leg Lamb leg(cut into pieces (about 800g))
- 2 tablespoons Olive oil
- 0.5 medium Carrot(diced)
- 1 medium Onion(chopped)
- 0.5 medium Bell pepper(chopped)
- 3 minced Garlic cloves
- 1 teaspoon Salt(or to taste)
- 1 cup Beef broth
- 1 cup Tomato sauce
- 0.5 cup Dry white wine
- 3 fresh Bay leaves
- 500 g Potato gnocchi(store-bought or homemade)
- 1 sprigs Fresh oregano(for garnish)
- 50 g Parmesan cheese(shaved, for garnish)
👨🍳 Fremgangsmåte
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced lamb and sear on all sides until browned. Remove lamb and set aside.
- 2
In the same pot, add the chopped onion, carrot, and bell pepper. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Return the seared lamb to the pot. Add the beef broth, tomato sauce, white wine, bay leaves, and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the lamb is very tender.
- 4
While the ragu is simmering, cook the potato gnocchi according to package directions. Typically, they are boiled until they float to the surface.
- 5
Drain the cooked gnocchi and add them to the lamb ragu. Stir gently to combine and let it cook for another 5 minutes for the flavors to meld.
- 6
Serve the gnocchi with lamb ragu hot, garnished with fresh oregano leaves and shaved Parmesan cheese.
💡 Profesjonelle tips: For a richer sauce, you can add a tablespoon of tomato paste with the vegetables.
💡 Profesjonelle tips
- ✓Ensure the lamb is tender before adding the gnocchi.
- ✓If the sauce is too thin, you can simmer it uncovered for a few extra minutes to reduce.
- ✓Homemade gnocchi will yield the best texture.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add other vegetables like mushrooms or peas to the ragu.
- Use beef instead of lamb for a different flavor profile.