Lamb Ragu with Potato Gnocchi | Cook with Curtis Stone | Coles

Curtis Stone's homemade potato gnocchi from scratch is served with a melt-in-your-mouth lamb ragu for a spectacular dinner you'll want to make again and again. Full recipe www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Curtis’ lamb ragu with potato gnocchi recipe
Serves 6 Prep 30 mins (+ 30 mins chilling time) Cooking 4 hours
1kg Coles Australian Lamb Shoulder Boneless Roast, trimmed, cut into 5cm pieces
2 tbs extra virgin olive oil, divided
400g brown cup mushrooms, sliced
1 brown onion, finely chopped
5 garlic cloves, smashed
400g can crushed tomatoes
2 cups (500ml) salt-reduced beef stock
20g butter
¼ cup torn mint leaves, divided
¼ cup flat-leaf parsley leaves, divided
Potato gnocchi
500g washed potatoes (about 2 large)
4 extra-large Coles Australian Free Range Egg yolks
½ cup (40g) finely grated parmesan
1 cup (150g) plain flour, divided
1. Season the lamb. Heat 1 tbs oil in a large saucepan over medium-high heat. Cook the lamb, in 2 batches, turning occasionally, for 8 mins or until browned on all sides. Transfer to a plate. Reduce heat to medium. Add the remaining oil with mushrooms, onions and garlic. Cook, stirring often, for 6-8 mins or until mushrooms and onions are tender. Add the tomato and stock and return the lamb to the saucepan. Bring to a simmer. Partially cover. Reduce heat to low. Simmer, stirring occasionally, for 3-3½ hours or until lamb is fork-tender and beginning to fall apart. Season with salt and pepper. Stir with a wooden spoon to break up the lamb. Just before serving, remove from heat and stir in the butter and half the mint and parsley.
2. Meanwhile, to make the potato gnocchi, preheat oven to 220°C (200°C fan-forced). Pierce each potato 12 times with a fork. Place on a baking tray. Roast, turning every 15 mins, for 1 hour or until very tender. Set aside for 10-15 mins or until cool enough to handle. Discard skin. Grate potatoes into a large bowl. Use a silicone spatula to stir in egg yolks, parmesan, 1 tsp salt and ½ tsp freshly ground black pepper. Add ¾ cup (115g) flour and gently fold to combine (don’t over-knead). Cover and place in the fridge for 30 mins to rest.
3. Knead the remaining ¼ cup (35g) flour into the dough. Lightly dust a baking tray with flour. Divide dough into 4 equal portions. Use floured hands to roll out 1 dough portion on a lightly floured surface into ropes about 2cm thick and 30cm long. Starting at 1 end, pinch and cut 2cm pieces with a floured knife. Place on prepared tray. Repeat with remaining dough portions to make 50-60 gnocchi.
4. In a large heavy saucepan, bring salted water to a boil over high heat. Cook gnocchi in batches until they float to the surface of the water, then cook for a further 2 mins. Use a slotted spoon to transfer gnocchi to serving bowls.
5. Spoon lamb ragu over gnocchi. Top with the remaining mint and parsley to serve.
Serve with finely grated parmesan.
Swap me Short on time? Serve the lamb ragu with Coles Kitchen Potato Gnocchi instead.
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