Spinach Gnocchi with Lamb Ragu

Short description

Spinach Gnocchi with Lamb Ragu is an elegant and hearty dish featuring pillowy spinach gnocchi paired with a rich, slow-cooked lamb ragu. This comforting meal is perfect for special occasions or an indulgent weekend dinner, combining deep flavors and delicate textures.

Why You’ll Love This Recipe

This recipe blends the light, tender nature of homemade spinach gnocchi with the robust and savory flavors of a slow-braised lamb ragu. The vibrant spinach adds a fresh note to the gnocchi, while the ragu offers a luxurious, hearty sauce packed with aromatic herbs and tender meat. It is a restaurant-quality meal that is surprisingly achievable at home, offering both comfort and sophistication.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Spinach Gnocchi:

• Fresh spinach
• Ricotta cheese
• Grated Parmesan cheese
• Egg
• All-purpose flour
• Nutmeg
• Salt
• Pepper

For the Lamb Ragu:

• Lamb shoulder or leg, diced
• Olive oil
• Onion, finely chopped
• Carrot, diced
• Celery, diced
• Garlic cloves, minced
• Tomato paste
• Red wine
• Canned crushed tomatoes
• Fresh rosemary
• Fresh thyme
• Bay leaf
• Salt
• Pepper

Directions

1. Blanch the spinach in boiling water for about 30 seconds, then immediately transfer it to ice water. Drain thoroughly and chop finely.
2. In a large bowl, combine the spinach, ricotta, Parmesan, egg, flour, nutmeg, salt, and pepper. Mix until a soft dough forms.
3. Roll the dough into long ropes on a floured surface and cut into small bite-sized pieces to form gnocchi.
4. Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface. Remove with a slotted spoon and set aside.
5. To prepare the lamb ragu, heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and cook until softened.
6. Add the garlic and tomato paste, stirring until fragrant.
7. Increase the heat and add the lamb pieces, browning them on all sides.
8. Deglaze the pan with red wine and allow it to reduce slightly.
9. Add the crushed tomatoes, rosemary, thyme, bay leaf, salt, and pepper. Simmer gently for about 2 to 3 hours, until the lamb is tender and the sauce is thick.
10. Serve the gnocchi topped with the lamb ragu, garnished with extra Parmesan if desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 40 minutes
Cooking time: 3 hours
Total time: Approximately 3 hours 40 minutes

Variations

• Substitute ground lamb if diced lamb is unavailable for a quicker ragu.
• Add a pinch of chili flakes to the ragu for a subtle heat.
• Swap spinach with kale or Swiss chard in the gnocchi for a different green flavor.
• Use sweet potato gnocchi instead of spinach for a richer, slightly sweeter variation.
• Incorporate a spoonful of pesto into the gnocchi dough for added herbaceous flavor.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat on the stovetop, adding a splash of water or broth to loosen the sauce if necessary.
The gnocchi and ragu can also be frozen separately for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

How do I prevent gnocchi from becoming too dense?

Make sure not to overwork the dough and use a light hand when incorporating the flour.

Can I make the spinach gnocchi ahead of time?

Yes, you can form the gnocchi and refrigerate them for up to one day or freeze them on a baking sheet before transferring to a bag.

What cut of lamb is best for ragu?

Lamb shoulder or leg is ideal due to its balance of fat and connective tissue, which breaks down during slow cooking.

Is it possible to make this dish vegetarian?

You can replace the lamb ragu with a rich mushroom ragu for a satisfying vegetarian option.

Can I use store-bought gnocchi?

Yes, if pressed for time, quality store-bought gnocchi can substitute homemade gnocchi.

What wine pairs best with this dish?

A full-bodied red wine such as Cabernet Sauvignon or Syrah complements the richness of the lamb ragu.

How do I know when the lamb ragu is ready?

The lamb should be tender enough to shred easily with a fork and the sauce thick and flavorful.

Can I use frozen spinach for the gnocchi?

Yes, thawed and well-drained frozen spinach can be used in place of fresh spinach.

How thick should the ragu be?

The ragu should be thick enough to coat the back of a spoon and cling to the gnocchi without running off.

Should I add cheese to the ragu?

A sprinkle of Parmesan cheese when serving enhances the flavor but is not necessary within the sauce itself.

Conclusion

Spinach Gnocchi with Lamb Ragu is a luxurious, comforting meal that combines delicate homemade gnocchi with a deeply flavorful, slow-cooked sauce. It offers an impressive yet approachable dish perfect for a special gathering or an indulgent weekend dinner. With its vibrant, hearty flavors and versatile options for variations, this recipe is sure to become a favorite in your culinary repertoire.

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