Lamb Gnocchi Recipe

Preheat the oven to 160°C (320°F).

In a large oven-safe pot, heat olive oil over medium-high heat. Season the lamb shoulder with salt and black pepper, then sear in the pot until browned on all sides. Remove and set aside.

In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until softened.

Stir in the vadouvan spice blend and cook for another minute until fragrant.

Return the lamb to the pot and pour in the stock. Bring to a simmer.

Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the lamb is fork-tender.

Once done, remove from the oven and let it rest before shredding the lamb into bite-sized pieces.

In a mixing bowl, combine ricotta cheese, flour, egg, and salt. Mix until a dough forms.

Turn the dough onto a lightly floured surface and knead gently until smooth, being careful not to overwork it.

Divide the dough into four pieces. Roll each piece into a long rope about 1 cm thick, then cut into 2 cm pieces to form the gnocchi.

To shape the gnocchi, you can either leave them as is or roll them off the back of a fork for a classic texture.

Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, then remove with a slotted spoon and set aside.

In a large serving bowl, combine the shredded braised lamb with the cooked gnocchi.

Toss gently to combine, ensuring the gnocchi are coated with the lamb sauce.

Top with crumbled sheep's cheese and chopped chervil before serving.

Serve immediately and enjoy your lamb gnocchi!