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Categories:
oil lean ground lamb celery stalks onion carrot garlic tomato rosemary tomato puree red wine parsley potato gnocchi Parmesan cheese
Viewed: 50 - Published at: 7 years agoIngredients
- 2 tbsp oil
- 1 lb lean ground lamb
- 4 None celery stalks, diced
- 1 None onion, finely chopped
- 1 None carrot, chopped
- 3 cloves garlic, crushed
- 2 tbsp tomato paste
- 1 tsp dried rosemary leaves
- 3 cups tomato puree
- 1/4 cup dry red wine
- 1/4 cup chopped parsley
- 1 pkg (12 oz) potato gnocchi
- 1/3 cup grated Parmesan cheese
Method
- Heat the oil in a large, deep skillet on high heat. Brown ground lamb for 3-4 mins, breaking up lumps with a spoon as it cooks.
- Add celery, onion, carrot and garlic. Cook, stirring, for 3-4 mins, until vegetables soften.
- Mix in tomato paste and rosemary. Cook for 1 min. Stir in tomato puree and wine. Bring to a boil. Reduce heat to low and simmer, uncovered, for 5-10 mins, until thickened. Stir in parsley.
- Meanwhile, preheat the oven to 400°F. Cook gnocchi according to package directions. Drain well.
- Divide lamb mixture among four 1 1/2-cup baking dishes. Top with gnocchi and sprinkle with Parmesan cheese.
- Bake for 15-20 mins, until golden.
