Baked Lamb Ragu with Gnocchi recipe for two
Baked Lamb Ragu With Gnocchi Recipe, is a lovely dinner for two, perfect on a lazy Sunday when the outdoor temperatures begin to drop. It’s made into a rich, slowly simmered sauce with tomatoes, carrots, onion, fennel and a good red wine then tossed with potato gnocchi. Need to make ahead? This Lamb Ragu with Gnocchi is perfect to make ahead and bake right before serving – a quick weeknight option.
Servings: 3
Ingredients
For the Lamb Ragu
- 1 ½ tablespoons good olive oil
- ¾ cup chopped yellow onion 1 small
- 1 cup ½-inch diced carrots (about 2 carrots)
- 1 cup ½-inch diced fennel, cored (1 small)
- ½ pound ground lamb
- ½ Tablespoon minced garlic 1clove or more depending on your love of garlic.
- ½ tablespoon whole fennel seeds roughly chopped
- 1 tablespoon tomato paste
- 1 14.5 ounce can crushed tomatoes, such as San Marzano
- 1½ cups dry red wine such as Chianti or Côtes du Rhône, divided
- 1 Tablespoon balsamic vinegar
- ½ teaspoon dried oregano crushed with your hands
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
The Gnocchi
- 8 ounces vacuum-packed gnocchi The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used. Refrigerate unused portion, it will hold for 3 days.
The Finishing Touches
- 1 extra-large egg
- ⅓ cup heavy cream
- 8 ounces fresh mozzarella ball divided
- ¼ cup freshly grated Italian Parmesan cheese
- 2 tablespoon parsley minced (optional)
Instructions
Prepare the Ragu
- Heat the olive oil in a medium 3 quart Dutch oven, over medium heat. Add the onion, carrots, and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Place the lamb, garlic, and fennel seeds in the pot with the vegetables and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Now, stir in the tomato paste and cook until it turns a reddish brown and lamb mixture glistens. Then add tomatoes, 1 cup of the red wine, oregano, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper.
- Bring to a boil, lower the heat, and simmer, partly covered, for 40 minutes, stirring occasionally.
Cook the Gnocchi
- When the sauce has been simmering for 30 minutes begin cooking the gnocchi. Heat 1 tablespoon oil in non-stick skillet over medium-high heat until shimmering. Add the Gnocchi, stirring occasionally until lightly browned, about 4 minutes. Transfer to a plate.
Assemble and Bake
- Preheat the oven to 350 degrees.
- Remove the lamb mixture from the stove top. Off the heat, stir in the remaining ½ cup of red wine and the balsamic vinegar.
- In a large bowl, whisk together the eggs and cream. Add the gnocchi and toss well. Grate half of the mozzarella on a box grater and add it to the gnocchi mixture. Add the lamb mixture, 1 teaspoons salt, and ½ teaspoon black pepper and toss well.
- Divide the lamb and gnocchi mixture between two ramekins and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 10 to 15 minutes, until the sauce is hot and bubbling and some of the gnocchi is crusty on top. Sprinkle parsley evenly on top. Let set for about 5 minutes before serving this will help the flavors meld.
Notes
MAKE AHEAD
The dish can be completely assembled a day in advance and refrigerated. Bake just before serving, 40 – 45 minutes, until the sauce is hot and bubbling. If you decide to make 2x the ragu, it freezes really well. Place in an airtight freezer container, such as a mason jar. Thaw in refrigerator and reheat in the microwave or on the stove top.
The dish can be completely assembled a day in advance and refrigerated. Bake just before serving, 40 – 45 minutes, until the sauce is hot and bubbling. If you decide to make 2x the ragu, it freezes really well. Place in an airtight freezer container, such as a mason jar. Thaw in refrigerator and reheat in the microwave or on the stove top.