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Gnocchi with Lamb and Olive Ragù

Gnocchi with Lamb and Olive Ragù

By Pasta EvangalistsPublished on 13 June 2024This Sardinian-inspired gnocchi recipe from Pasta Evangelists marries Lamb Ragù and Kalamata olives and lets the experts do all the hard work. Simply combine lamb shoulder that has already been slow cooked for hours in its own rich ragù with salty olives and pillowy fresh gnocchi for a speedy supper. Serve with a salad of chopped tomatoes, red onion, dried oregano and cubes of feta, if you like.
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Time and servings

20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time

Ingredients

  • 600g fresh gnocchi
  • 2 (250g) pots Pasta Evangelists Lamb Ragù
  • 130g kalamata or taggiasche olives
  • 4 tbsp parmesan, grated

Method

  • Step 1

    Bring a large pan of salted water to the boil. Add the gnocchi, and cook for around 2-3 mins, or until each dumpling has risen to the surface of the liquid.

  • Step 2

    Meanwhile, scrape the Lamb Ragù into a large pan over a medium heat. Add 6-8 tbsp of boiling gnocchi water. Take care to ensure you scoop all the sauce from the pots, add a tsp of boiling gnocchi water to the pots to help use all the sauce. Gently heat until simmering and then turn off the heat.

  • Step 3

    Drain the gnocchi and toss in the lamb ragù, until all the gnocchi is nicely coated in the velvety mixture.

  • Step 4

    Stir through the olives then serve with a good grating of parmesan. Buon appetito!