Directions
- 1Start by sautéing your onion with a pinch of salt and pepper.
- 2Once the onion is soft, push it to one side of the pan and add in your lamb.
- 3Let the lamb sit undisturbed so it develops a crust, then flip and break it up with a wooden spoon.
- 4Clear space in the pan, add in the tomato paste, and let that caramelize and deepen in color.
- 5While the tomato paste is caramelizing, sprinkle your red pepper flakes into that rendered fat to bloom.
- 6Stir everything together, then throw on as much garlic as you like, and give that a stir.
- 7Deglaze with red wine and let that simmer for about a minute or so.
- 8Add in your fresh thyme and rosemary, Worcestershire, and Dijon.
- 9Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
- 10Add your uncooked gnocchi and your frozen veggies directly into the pan.
- 11Cover and simmer until the gnocchi is tender, stirring occasionally, adding a splash or two of broth if it needs to loosen up a bit.
- 12Pour in the cream and let that simmer until it's glossy and slightly thickened.
- 13Finish with as much parmesan as you want and some freshly cracked black pepper.
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow onion, finely diced
- 1 pound ground lamb
- 2 tablespoons tomato paste
- 0.5 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 0.25 cup dry red wine
- 3 sprigs fresh thyme, leaves removed and finely chopped
- 1 sprig fresh rosemary, leaves removed and finely chopped
- Salt
- black pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1.5 cups beef broth
- 1 pound shelf-stable gnocchi
- 1 cup frozen peas and carrots
- 0.25 cup heavy cream
- 1 cup finely grated parmesan
Equipment
panwooden spoon
Tips
- Let the lamb sit undisturbed to develop a crust before flipping and breaking it up.
- Allow tomato paste to caramelize and deepen in color.
- Bloom red pepper flakes in rendered fat.
- Add a splash or two of broth if the gnocchi needs to loosen up while simmering.
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