Homemade Potato Gnocchi with Lamb Ragù & Pecorino Cheese
As the colder weather starts to set in there is nothing more comforting than homemade pasta with a tasty lamb ragù brought to you by Sanctuary Cafe. From making your own stock to the grated pecorino cheese these amazing flavours will take you to Italy.
Potato Gnocchi with Lamb Ragù & Pecorino Cheese
- 500 grams Lamb Bones
- 500 grams Veal Bones
- 2x Carrots
- 2x Brown Onions
- 1 Stalk of Celery
- 10x Pepper Corns
- 5x Garlic Cloves
- 1x Bay Leaf
- 100mls Red Wine
- 5-6 Litres of Water
- 1 kg of Lamb Shoulder (Diced in 2cm cubes)
- 1x Carrot
- 1x Brown Onion
- ½ Stalk of Celery
- 3x Garlic Cloves
- 100mls of Red Wine
- 200 grams of Peeled Tomatoes
- 1 kg of Desiree Potatoes (or all-purpose potatoes suited to mashing)
- 2x Egg Yolks
- 200 grams Plain Flour
- Pinch of Nutmeg
- Pinch of Salt
- Extra Virgin Olive Oil
- Flat Leaf Parsley
- Pecorino Toscano (Aged 6 months)
Stock (NB. Stock needs to be made in advance as it needs to be added to the Lamb Ragù).
- Pre heat the oven to 200°C.
- In a heavy based pan roast both the veal and lamb bones in the oven until dark brown (approx. 30-45 mins)
- Roughly cut and stir-fry carrots, onions, celery and garlic along with peppercorns in a tall pot and add red wine.
- Once wine has evaporated add the bay leaf and roasted bones and 5-6 litres of water.
- Bring to the boil, reduce heat and allow to simmer for at least 5 hours, skimming fat from the top. Continue adding water if the water level reduces.
- To make Lamb Ragù finely chop carrot, onion, celery and garlic and stir fry in a tall heavy based pot until brown. Set-aside. Brown the meat in the same pot.
- Once the meat is nicely coloured add vegetables and stir fry together for a couple of minutes.
- Add 100mls of red wine. Once wine has evaporated add 200 grams of peeled tomatoes and cook for a further 10 minutes.
- Cover the meat with enough stock to cover the meat and simmer with a pinch of salt for 5 hours. Continue adding stock until the meat is tender.
- Once tender, allow the stock to reduce to a saucy consistency.
- Add salt and pepper to taste.
- Pre heat the oven to 180 degrees.
- Cover the bottom of a metal tray with rock salt, add washed Desiree potatoes and cover with foil. Roast in the oven until the centre of the potatoes are soft (approx. 1 hour). Test with a skewer.
- Remove foil and allow the potatoes to cool slightly. Whilst the potatoes are still warm peel and mash them.
- Making a “volcano” shape with the mash potatoes, create a well in the centre and add egg yolks.
- Scatter some flour on a clean work surface. Grate a small amount of Nutmeg and add a big pinch of salt to the potato mixture. Add flour and mix together. Stop mixing once all ingredients have come together to create a soft dough.
- Cover the mixture with a tea towel and allow dough to rest for approx. 10 minutes.
- Again cover work surface with a small amount of flour. Flatten dough to approx. 1.5cm thick. Cut into large strips.
- With a butter knife cut Gnocchi into 1-3cm sized pieces (as you prefer).
- Roll in a small amount of flour to avoid sticking.
- Bring 4 litres of salted water to the boil. Add Gnocchi to boiling water, wait for them to rise to the top and scoop them out with a strainer.
- Place gnocchi in a fry pan, adding some of the Lamb Ragù, extra virgin olive oil and flat leaf parsley.
- Plate up and grate Pecorino Cheese to the top.
Enjoy – Buon Appetito!