1Start by sautéing your onion with a pinch of salt and pepper.
2Start by sautéing your onion with a pinch of salt and pepper.
3Start by sautéing your onion with a pinch of salt and pepper.
4Once the onion is soft, push it to one side of the pan and add in your lamb.
5Once the onion is soft, push it to one side of the pan and add in your lamb.
6Once the onion is soft, push it to one side of the pan and add in your lamb.
7Let the lamb sit undisturbed so it develops a crust, then flip and break up with a wooden spoon.
8Let the lamb sit undisturbed so it develops a crust, then flip and break up with a wooden spoon.
9Let the lamb sit undisturbed so it develops a crust, then flip and break up with a wooden spoon.
10Clear space in the pan, add in the tomato paste, let that caramelize and deepen in color.
11Clear space in the pan, add in the tomato paste, let that caramelize and deepen in color.
12Clear space in the pan, add in the tomato paste, let that caramelize and deepen in color.
13While the tomato paste is caramelizing, sprinkle your red pepper flakes into that rendered fat to bloom.
14While the tomato paste is caramelizing, sprinkle your red pepper flakes into that rendered fat to bloom.
15While the tomato paste is caramelizing, sprinkle your red pepper flakes into that rendered fat to bloom.
16Stir everything together, then throw on as much garlic as you like, and give that a stir.
17Stir everything together, then throw on as much garlic as you like, and give that a stir.
18Stir everything together, then throw on as much garlic as you like, and give that a stir.
19Deglaze with red wine.
20Deglaze with red wine.
21Deglaze with red wine.
22Let that simmer for about a minute or so, and then add in your fresh thyme and rosemary, Worcestershire and Dijon.
23Let that simmer for about a minute or so, and then add in your fresh thyme and rosemary, Worcestershire and Dijon.
24Let that simmer for about a minute or so, and then add in your fresh thyme and rosemary, Worcestershire and Dijon.
25Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
26Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
27Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
28Add your uncooked Noki and your frozen veggies directly into the pan, cover and simmer until the Noki is tender, stirring occasionally, adding a splash or two of broth if it needs to loosen up a bit.
29Add your uncooked Noki and your frozen veggies directly into the pan, cover and simmer until the Noki is tender, stirring occasionally, adding a splash or two of broth if it needs to loosen up a bit.
30Add your uncooked Noki and your frozen veggies directly into the pan, cover and simmer until the Noki is tender, stirring occasionally, adding a splash or two of broth if it needs to loosen up a bit.
31Pour in the cream and let that simmer until it's glossy and slightly thickened.
32Pour in the cream and let that simmer until it's glossy and slightly thickened.
33Pour in the cream and let that simmer until it's glossy and slightly thickened.
34Finish with as much parmesan as you want and some freshly cracked black pepper.
35Finish with as much parmesan as you want and some freshly cracked black pepper.
36Finish with as much parmesan as you want and some freshly cracked black pepper.
Ingredients
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
0.5 yellow onion, finely diced
0.5 yellow onion, finely diced
0.5 yellow onion, finely diced
1 pound ground lamb
1 pound ground lamb
1 pound ground lamb
2 tbsp tomato paste
2 tbsp tomato paste
2 tbsp tomato paste
0.5 tsp red pepper flakes, optional
0.5 tsp red pepper flakes, optional
0.5 tsp red pepper flakes, optional
4 cloves garlic, minced
4 cloves garlic, minced
4 cloves garlic, minced
0.25 cup dry red wine, optional
0.25 cup dry red wine, optional
0.25 cup dry red wine, optional
3 sprigs fresh thyme, leaves removed and finely chopped
3 sprigs fresh thyme, leaves removed and finely chopped
3 sprigs fresh thyme, leaves removed and finely chopped
1 sprig fresh rosemary, leaves removed and finely chopped
1 sprig fresh rosemary, leaves removed and finely chopped
1 sprig fresh rosemary, leaves removed and finely chopped
Salt
Salt
Salt
black pepper, to taste
black pepper, to taste
black pepper, to taste
1 tsp Dijon mustard, optional
1 tsp Dijon mustard, optional
1 tsp Dijon mustard, optional
1 tbsp Worcestershire sauce
1 tbsp Worcestershire sauce
1 tbsp Worcestershire sauce
1.5 cups beef broth
1.5 cups beef broth
1.5 cups beef broth
1 pound shelf-stable gnocchi
1 pound shelf-stable gnocchi
1 pound shelf-stable gnocchi
1 cup frozen peas and carrots
1 cup frozen peas and carrots
1 cup frozen peas and carrots
0.25 cup heavy cream
0.25 cup heavy cream
0.25 cup heavy cream
1 cup finely grated parmesan, to taste
1 cup finely grated parmesan, to taste
1 cup finely grated parmesan, to taste
Equipment
panwooden spoon
Tips
Let the lamb sit undisturbed to develop a crust.
Sprinkle red pepper flakes into rendered fat to bloom.
Add a splash or two of broth if the gnocchi needs to loosen up.