4 servings
Prep: 15 mins,
Cooking: 3 hrs 15 mins
A flavourful lamb and gnocchi bake made with a rich lamb mince ragu, spinach and semolina gnocchi. A not-so-traditional Italian pasta bake.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (25)
Lamb ragu
1 kg | stewing lamb — or lamb potjie meat |
1/4 cup | flour |
1 tsp | salt |
1/2 tsp | black pepper — freshly ground |
2 tbsp | oil |
1 medium | onion — peeled and chopped |
1 large | carrot — peeled and chopped |
1 stalk | celery — chopped |
2 | garlic cloves — crushed |
2 sprigs | rosemary |
1 tbsp | tomato paste |
2 cup | red wine |
1 can | red wine vinegar |
1 tbsp | honey |
1 cup | lamb stock — or chicken stock |
2 cup | baby spinach |
1/2 cup | parmesan cheese — finely grated |
Gnocchi
3 ml | milk |
2 tbsp | butter |
1 tsp | salt |
1 cup | semolina — fine |
1 cup | parmesan cheese — finely grated |
1 large | egg yolk |
2 tbsp | olive oil |
1/4 cup | parsley — finely chopped |
Tap for ingredients