Ricotta Gnocchi, Braised Lamb Recipe
Josper roast tomato, gremolata, Grana Padano
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Ingredients
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Gnocchi
Braised Lamb
Gremolata
Toppings
Roasted Tomatoes
Method
Prepare the Gnocchi
- 1
Make the Dough
In a large bowl, combine ricotta cheese, flour, egg yolks, and salt. Mix until a soft dough forms. If too sticky, add more flour as needed.
- 2
Shape the Gnocchi
On a floured surface, roll the dough into logs about 1 inch thick. Cut into 1-inch pieces and shape each piece with a fork.
Braised Lamb
- 3
- 4
- 5
Braise the Lamb
Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours until the lamb is tender and easily shreds.
Roast the Tomatoes
- 6
Prepare the Tomatoes
Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
Prepare Gremolata
- 7
Mix Gremolata
In a small bowl, combine chopped parsley, lemon zest, and minced garlic. Stir well and set aside.
Cook the Gnocchi
- 8
Boil the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop in the gnocchi and cook until they float to the surface, about 2-3 minutes.
Serve the Dish
- 9
Plate the Dish
On a plate, serve the gnocchi topped with braised lamb, roasted tomatoes, and a sprinkle of gremolata. Finish with grated Grana Padano cheese.
