Lamb Ragu With Herb Gnocchi

Directions

Gnocchi

1. 1

   Salt baked the russet potato / US potato with skin on for 1.5 hours at 160 degrees.

2. 2

   Use a testing needle to poke through the potato and ensure its fully cooked before remove them. Once its cooked, remove them from the salt, skin off and pass-through fine mesh sieve.

3. 3

   Mixed the mashed potato with plain flour, grated pecorino cheese, nutmeg, salt and pepper.

4. 4

   Roll them out into small pillows and set aside in the chiller/freezer till ready to cook.

Lamb ragout

1. 1

   Remove the bone and use it to make lamb stock.

2. 2

   Brunoise the carrot, onion and celery.

3. 3

   Roast the onion & chopped garlic first for 10 minutes then add in the celery and carrot for another 15 mins.

4. 4

   Lastly, add in the chopped lamb, chopped rosemary & roast it for 20 minutes. Deglaze with white wine and reduce to 1/3 the liquid. Add in the lamb stock and water enough to cover the ragout. Bring to a boil and simmer it for 45 minutes. Season to taste.

Black Garlic Sauce

1. 1

   In a small pot, add in black balsamic vinegar and reduce to almost 1/3 of quantity.

2. 2

   Add in the black garlic paste, use a hand blender and mixed them well.

Assembling

1. 1

   Bring a pot of water to boil, add in some salt.

2. 2

   Boil the gnocchi till it floats up to the surface.

3. 3

   Sauteed together with the lamb ragout and allow it to sit in the sauce for 1 minute. Allow the gnocchi to absorb the flavors.

4. 4

   Place the gnocchi on the plate, garnish with drips of black garlic reduction & grated pecorino cheese. Garnish with mint and oregano.