Jul 09 2026
Restaurants›Bonterra Trattoria›2nd Course Recipe

2nd Course Recipe

Inspired by Bonterra Trattoria
Time3h
Serves4

braised lamb gnocchi, tomato fresca, sicilian olives, gorgonzola

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Gnocchi

Braised Lamb

Tomato Fresca

Garnish

Method

Prepare Gnocchi

  1. 1

    Cook Potatoes

    Boil the potatoes in salted water until tender. Drain and let cool slightly, then peel and mash them.

  2. 2

    Make Dough

    In a bowl, mix the mashed potatoes, flour, egg, and salt until a dough forms. Roll into logs and cut into small pieces.

  3. 3

    Shape Gnocchi

    Shape each piece into a gnocchi and press with a fork to create ridges. Set aside.

Braised Lamb

  1. 4

    Sear Lamb

    In a large pot, heat olive oil over medium heat. Season the lamb with salt and pepper, then sear on all sides until browned.

  2. 5

    Add Vegetables and Liquid

    Add chopped onion and minced garlic to the pot, cooking until softened. Stir in red wine and bring to a simmer. Add beef broth and rosemary.

  3. 6

    Braise Lamb

    Cover the pot and reduce heat to low. Let the lamb braise for 2-3 hours until tender.

  4. 7

    Shred Lamb

    Remove the lamb from the pot, shred it with forks, and return it to the sauce.

Tomato Fresca

  1. 8

    Combine Ingredients

    In a bowl, combine diced tomatoes, red onion, basil, olive oil, salt, and pepper. Mix well and set aside.

Cook Gnocchi

  1. 9

    Boil Gnocchi

    In a large pot of boiling salted water, cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.

Assemble Dish

  1. 10

    Serve

    On a plate, layer the braised lamb, top with gnocchi, spoon over tomato fresca, and garnish with Sicilian olives and crumbled Gorgonzola.

More from Bonterra Trattoria