Warm up with this pillowy soft pan-fried gnocchi, coated in a rich, meaty and veggie-loaded sauce. Finished with a sprinkling of freshly grated Parmesan cheese, Nonna won't be happy her best-kept secret is finally out!
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beef-style stock powder
Finely chop the red onion. Finely chop or grate the carrot (unpeeled) and celery. Finely chop the garlic (or use a garlic press). Grate the Parmesan cheese (see ingredients list).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, celery and carrot and cook, stirring, until softened, 5 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.
Push the vegetables to the side of the pan, add a drizzle more olive oil to the empty space and add the lamb mince. Cook, breaking up with a wooden spoon, until browned, 4 minutes. Add the tomato paste, brown sugar, chopped tomatoes with roast garlic & onion, water and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine. Reduce the heat to medium and simmer until thickened, 10 minutes. Stir through the butter and season with a pinch of salt and pepper.
While the ragu is simmering, heat a generous drizzle of olive oil in a separate large frying pan over medium-high heat. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, until golden, 7-9 minutes. Season with a pinch of pepper. Transfer to a plate lined with paper towel. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden, adding extra olive oil if necessary.
Add the gnocchi to the lamb mixture and toss to coat. Roughly chop the parsley leaves.
Divide the lamb and gnocchi between bowls. Top with the shaved Parmesan cheese and parsley.