In this sumptuous spring dish, we use superior quality lamb shoulder, sourced from our top butcher. They tell us that this wonderful cut, with its beautiful amount of fat that bastes as it cooks, prospers when cooked slowly over a long period of time. And we are delighted to heed their advice, for the result is really quite special. Slow-cooking the lamb over ten long, aromatic hours yields meat so tender, so intensely succulent, that the lamb can be torn apart at the merest touch of a fork. And such a wondrous sauce requires the perfect pasta partner.
This week, to honour this extremely special ragù, that partner is our gnochetti. These beautiful, miniature gnocchi dumplings are spectacular in their simplicity, made by hand using a mixture of flour and potato. Together with the rich lamb shoulder ragù, and a smattering of tangy Parmigiano, this is a dish not to be missed.
Find recipe card here
(ingredients in bold and underlined)
Gnochetti/Chicche di Patate: Potato Puree, Water. Potato Puree contains: Potato Flakes (Sulphites) (42%), Maize Starch, Flour 00 (Wheat), Salt, Potato Starch, Milk Powder, Egg Powder, Preservative: E223 (Sodium Metabisulphite), Antioxidant: E304, Acidity Regulator: E330, Emulsifier: E471, Stabilizer: E450.
Parmesan: Parmesan Cheese (Milk)
- Put the lamb ragù in a large pan, add 1-2tbsp (20ml) of cooking water and cover with a lid and heat until steaming. Once steaming, turn heat off.
- Add the chicche di patate to a pan of boiling salted water for 2 minutes. When they rise to the top, they’re ready!
- Transfer the chicche di patate to the sauce, cook together for 1 more minute, plate & garnish with the grated parmesan
Chicche di patate: 200g, 342kCal