Umbrian Inspired Lamb Ragù and Gnocchi
with Mushrooms and Rocket
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. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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.
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 May contain traces of: Mustard, Soya)
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
Utensils
Cooking Instructions and Tips
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 up the mince 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.
