Umbrian Inspired Lamb Ragù and Gnocchi
with Mushrooms and Rocket
- Wheat
- Cereals containing gluten
- Milk
- Egg
- Mustard
- Soya
- May contain traces of allergens
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.
Ingredients
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: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)
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
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
Once the gnocchi is cooked, add it to the ragu. 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.
Share the gnocchi and lamb ragu between your bowls.
Scatter over the rocket leaves to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lamb ragù is widely praised for its rich, comforting depth of flavour, though some found it a touch heavy or mild without extra seasoning.
- Ease of prep: Quick and straightforward to put together, making it a solid choice for a weeknight dinner.
- Suggestions: Add more rosemary to boost the sauce, and consider draining lamb fat thoroughly to keep the dish from feeling too rich. Some found that swapping the hard Italian cheese for Pecorino Romano added a welcome kick.
- Next-day meals: One reviewer noted there was enough left over for one person's lunch the next day, and it reportedly tastes even better reheated.
- Gnocchi tips: Frying the gnocchi until golden and crispy is key — it prevents the stodgy texture some experienced; add a little extra oil if they start to stick. If you prefer a softer result, boiling is an option, though frying is recommended for the best finish.
- Vegetables: Rocket works well as a fresh finish, though adding a drizzle of balsamic glaze helps if it tastes too dry on its own. Some cooks added extra vegetables to the sauce for a more balanced dish.
