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 up with a wooden spoon.
4Clear space in the pan, add in the tomato paste, let that caramelize and deepen in color.
5While that's happening, sprinkle your red pepper flakes into that rendered fat to bloom.
6Stir everything together, then throw in as much garlic as you like.
7Give that a stir and then deglaze with red wine.
8Let that simmer for about a minute or so.
9Add in your fresh thyme and rosemary, Worcestershire and Dijon.
10Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
11Add your uncooked gnocchi and your frozen veggies directly into the pan, cover 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 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 and 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.
Sprinkle red pepper flakes into rendered fat to bloom.
Add a splash or two of broth if gnocchi needs to loosen up.