Lamb Ragu With Herb Gnocchi
- Prep time 15Min
- Cook time 2Hr
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Leg
- Serves 4
Lamb Ragu With Herb Gnocchi
Ingredients
- 120g Lamb meat
- 40g Onion
- 20g Carrot
- 20g Celery
- 1 Garlic
- 10ml White wine
- 400ml water
- 50ml Lamb broth
- Parmesan or Pecorino cheese
- Salt for taste
- Black pepper for taste
- Rosemary, appropriate amount
- Gnocchi or Pappardelle
- Fermented black garlic puree
FOR GARNISHING
- Mint
- Dill
- Chives
Method
GNOCCHI
- Salt baked the russet potato / US potato with skin on for 1.5 hours at 160 degrees.
- Use a testing needle to poke through the potato and ensure its fully cooked before remove them. Once its cooked, remove them from the salt, skin off and pass-through fine mesh sieve.
- Mixed the mashed potato with plain flour, grated pecorino cheese, nutmeg, salt and pepper.
- Roll them out into small pillows and set aside in the chiller/freezer till ready to cook.
LAMB RAGOUT
- Remove the bone and use it to make lamb stock.
- Brunoise the carrot, onion and celery.
- Roast the onion & chopped garlic first for 10 minutes then add in the celery and carrot for another 15 mins.
- Lastly, add in the chopped lamb, chopped rosemary & roast it for 20 minutes. Deglaze with white wine and reduce to 1/3 the liquid. Add in the lamb stock and water enough to cover the ragout. Bring to a boil and simmer it for 45 minutes. Season to taste.
BLACK GARLIC SAUCE
- In a small pot, add in black balsamic vinegar and reduce to almost 1/3 of quantity.
- Add in the black garlic paste, use a hand blender and mixed them well.
ASSEMBLING
- Bring a pot of water to boil, add in some salt.
- Boil the gnocchi till it floats up to the surface.
- Sauteed together with the lamb ragout and allow it to sit in the sauce for 1 minute. Allow the gnocchi to absorb the flavors.
- Place the gnocchi on the plate, garnish with drips of black garlic reduction & grated pecorino cheese. Garnish with mint and oregano.
