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Umbrian Inspired Lamb Ragù and Gnocchi

Umbrian Inspired Lamb Ragù and Gnocchi

with Mushrooms and Rocket

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Gnocchi is a popular dish in the central Italian region of Umbria. The small potato dumplings are served here with a comforting and rich ragù sauce made with lamb mince, plus two other Umbrian staple ingredients in the form of mushrooms and rosemary.

Tags:
Calorie Smart
Allergens:
Hvede
•Gluten
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

120 grams

Sliced Mushrooms

200 grams

Lamb Mince

1 sachet(s)

Dried Rosemary

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

300 grams

Gnocchi

(Contains: Hvede, Gluten May contain traces of: Senape, Soja)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2452 kJ
Energy (kcal)586 kcal
Fat21 g
of which saturates10.6 g
Carbohydrate62.3 g
of which sugars12.1 g
Dietary Fibre8.3 g
Protein35.3 g
Salt2.6 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Sieve
•Large Frying Pan

Instructions

1

Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion and mushrooms to the pan and stir-fry until softened, 10-12 mins. 

2

When the veg has softened, add the lamb mince and fry until browned, 6-8 mins.

Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic and dried rosemary. Stir-fry for 1 min more. 

3

Add the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the lamb.

Bring to the boil, then simmer gently until the sauce has thickened slightly, 8-10 mins.

4

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the gnocchi. Cook, turning regularly, until lightly golden and crispy, 5-6 mins.

5

Once the gnocchi is cooked, add it to the rague. Stir well to combine, then stir through the hard Italian style cheese. 

Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

Share the gnocchi and lamb ragu between your bowls. 

Scatter over the rocket leaves to finish.

Enjoy!

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