Lamb Ragu with Gnocchi

Chef's Delight

Recipe by Tommy Fay

Nuremore Estate

INGREDIENTS

(Serves 4–6 portions)

For the Lamb Ragu

800g–1kg lamb shoulder (boneless, diced into 2–3cm cubes)

1tbsp olive oil

An onion

A finely diced Carrot

A finely diced Celery stalk

A finely diced cloves of garlic, minced

2tbsp tomato paste

200ml red wine

A 400g tin of chopped tomatoes

400ml beef or lamb stock

A sprig of rosemary

Two sprigs of thyme

A bay leaf

A pinch of chilli flakes (optional)

Salt & freshly ground black pepper

1kg floury potatoes (Rooster or Maris Piper)

250–300g plain flour

An egg yolk

Salt (Or use good-quality shop gnocchi if needed.)

METHOD

1. Brown the lamb properly: Season lamb well. Heat oil in a heavy pot. Sear lamb in batches until deeply browned. Remove and set aside.

2. Build the base (soffritto): In the same pot, add onion, carrot, celery. Cook gently for 8–10 minutes until soft and slightly sweet. Add garlic and cook for one minute.

3. Develop depth: Stir in tomato paste and cook for 2–3 minutes until darkened. Deglaze with red wine, reduce by half.

4. Slow braise: Return lamb to pot. Add tomatoes, stock, herbs, seasoning. Bring to simmer, cover, cook gently for 2–2.5 hours. Meat should become tender and start breaking down.

5. Finish the ragù: Remove lid for last 30 minutes to thicken. Shred lamb lightly with fork if needed. Adjust seasoning. Texture should be rich and thick - not watery.

To make the Gnocchi (quick version)

1. Cook potatoes: Boil whole (skins on) until tender. Peel while warm and mash or rice.

2. Form dough: Mix potatoes with flour, egg yolk, salt. Bring together gently—don’t overwork.

3. Shape: Roll into ropes, cut into bite-sized pieces.

4. Cook: Drop into salted boiling water. They’re ready when they float (1–2 mins).

Final Assembly

Add gnocchi directly into ragù or plate separately. Toss gently to coat.

Finish with: Parmesan, fresh parsley and a drizzle of olive oil

About the Chef

Tommy Fay is the Junior Sous Chef at Nuremore Estate. Tommy is a passionate sheep farmer, formally the man behind Freebird Pasta Food Truck. This dish was one the people’s favourites.