Recipes LAMB RAGÚ GNOCCHI
LAMB RAGÚ GNOCCHI
Give your loved ones the comfort and flavour that they crave with this incredible Lamb Ragu Gnocchi, elevated with our Southern-style Louisiana Cajun Seasoning!
- WHAT YOU WILL NEED -
- 1 large onion, finely diced
- 1 stalk celery, finely minced
- 1 medium carrot, peeled and finely diced
- 125g streaky bacon or pancetta, diced
- 4 cloves garlic, minced
- 70g tomato paste
- 500g lamb mince
- ± 4 sprigs rosemary, leaves picked off stems
- 1-2 Tbsp Cape Herb Spice Louisiana Cajun Rub, divided
- 250ml dry white wine (dealcoholised wine or stock)
- 250ml chicken stock
- 1 x 400g tin crushed Italian tomatoes
- 500g potato gnocchi
- Olive oil, for cooking
- Cape Herb Spice LOUISIANA CAJUN
- Parmesan cheese, for serving
- METHOD -
Heat a drizzle of olive oil in a large Dutch oven / buffet casserole style pot.
(You want it large enough to cook your sauce and add the gnocchi to the pot at the end)
Add the onion, celery and carrot and season it with about half a tablespoon of the Cape Herb Spice Louisiana Cajun Rub.
Cook until the vegetables are very tender and just beginning to brown.
Next up add the bacon and cook for a few minutes and then add the garlic and tomato paste and cook until fragrant.
Add the lamb mince and rosemary and season everything with the remaining Cape Herb Spice Louisiana Cajun Rub.
Sauté, tossing to coat the lamb completely in the vegetable mixture.
Pour in the white wine, stock and tomato and bring it to a gentle simmer. Simmer until the sauce thickens and the flavour builds, about 30 minutes.
Give the sauce a stir every 10 minutes or so, splashing in a little more chicken stock or wine as needed.
When sufficiently thickened, flavourful and still a little saucy taste to adjust seasoning.
Meanwhile, cook gnocchi in boiling, salted water according to the package instructions.
Drain using a slotted spoon and add straight to the pan of ragù.
Toss with the ragù coating every piece of gnocchi well and allowing it to absorb some of the sauce.
Divide heaping spoonfuls among bowls and top with a generous shower of parmesan.
Serve right away and enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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