Lamb and tomato gnocchi

Lamb and Mutton SA
4 servings Prep: 10 mins, Cooking: 1 hr 30 mins, Chill/rest/proof: 15 mins
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Grain free gnocchi served up with a hearty lamb and tomato stew.

By Independent Contributor May 12 2021
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Ingredients (15)

For the lamb and tomato stew
3 tbsp coconut oil
1 onion
1 tsp fresh garlic — crushed
500 g lamb strips
1 cup beef stock
1 cup canned chopped tomatoes
handful fresh basil — plus extra to garnish
2 sprigs fresh rosemary
salt and black pepper — to taste
5-10 ml xylitol — optional
parmesan cheese — to garnish
For the gnocchi
1/4 cup butter
1 cup mozzarella cheese
1-2 eggs
1 cup almond flour
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Heat a frying pan and melt the coconut oil. Fry the onions and garlic until cooked. Add lamb strips and brown on all sides.

Add chopped tomatoes, stock, herbs and seasoning and simmer for 60-90 minutes.

Combine the butter and mozzarella and melt in a microwave, making sure it is combined.

Stir in 1 egg and the almond flour. Check the consistency of the dough and only add the other egg if the dough is too stiff to work with. Mix well to form a smooth dough.

Knead the dough on a smooth surface until it is semi stretchy. Form the dough into a long roll and cut into bite size pieces.

Freeze the gnocchi for 10-15 minutes to firm up. Heat a frying pan and fry the gnocchi for about 3-4 minutes on a medium heat.

When the meat is soft, remove it from the heat and serve with the gnocchi. Garnish with fresh basil and Parmesan cheese.

For more #SheepThrills visit Supported by the Red Meat Industry of South Africa.

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