Gnocchi with Kerry Lamb Ragù

Gnocchi al ragu di agnello  

1 Gnocchi al ragu di agnello 2 Thumbnail0



400g gnocchi

400g minced lean lamb

100g freshly grated parmigiano

500ml tomato passata or 2 cans of plum tomatoes


Soffrito of 1 diced carrot, stick of celery and shallot

2 ripe beef tomatoes, chopped


1 glass of red wine


1 small sprig of rosemary

4 bay leaves


4 tablespoons of extra virgin olive oil

Salt and freshly ground black pepper


  • Sauté the soffritto on a low heat in the oil, add the meat and stir until iot becomes a deep pink (but avoid browning). Add the wine and increase the heat momentarily to cook off the alcohol, then return to a low heat.
  • Add the tomatoes, rosemary, bay leaves, salt and pepper. Cover and cook for 2 hours. Stir occassionally and add a little boiling water should the sauce start to dry up.
  • Cook the gnocchi in a large saucepan of salted boiling water, until they rise to the surface.
  • Drain and place in a wide serving dish, pour over the ragù with plenty of freshly grated parmigiano and serve.

Suggesstion: This ragù is also good with short tube-shaped pasta.





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