Description
Spinach Gnocchi with Lamb Ragu is a rich, comforting dish combining tender homemade spinach gnocchi with a hearty, slow-cooked lamb sauce. This rustic Italian recipe is ideal for a cozy dinner and brings deep, savory flavors to the table, perfect for impressing family and friends. (Keywords: Spinach Gnocchi, Lamb Ragu, homemade gnocchi, Italian comfort food)
Ingredients
Units
Scale
- For the Spinach Gnocchi:
- 1 cup cooked and squeezed-dry spinach, finely chopped
- 1 1/2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 cup all-purpose flour (plus more for dusting)
- Salt, to taste
- Nutmeg, a pinch
- For the Lamb Ragu:
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1/2 cup dry red wine
- 1 1/2 cups crushed tomatoes
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon fresh rosemary, chopped
- Salt and freshly ground black pepper, to taste
- Parmesan cheese, for serving
Instructions
- In a bowl, combine spinach, ricotta, egg, Parmesan, flour, a pinch of salt, and nutmeg. Mix until a soft dough forms.
- Turn the dough onto a floured surface and gently knead. Divide into 4 pieces and roll each into a rope about 3/4-inch thick.
- Cut into 1-inch pieces and gently roll each piece over a gnocchi board or fork to shape. Set aside on a floured tray.
- To make the ragu, heat olive oil in a heavy pot over medium heat. Add the onion, carrot, and celery, and cook until soft, about 5 minutes.
- Add garlic and cook for another minute.
- Add ground lamb, season with salt and pepper, and cook until browned.
- Stir in tomato paste and cook for 1 minute.
- Deglaze the pot with red wine, scraping up any browned bits.
- Add crushed tomatoes, bay leaf, and rosemary. Simmer uncovered for 45 minutes, stirring occasionally, until thickened.
- Bring a large pot of salted water to a boil. Cook gnocchi until they float, about 2-3 minutes.
- Drain and serve immediately with lamb ragu and a sprinkle of Parmesan.
Notes
- If dough is too sticky, add more flour a tablespoon at a time.
- Gnocchi can be frozen before cooking for future use.
- For extra depth, simmer the ragu longer if you have time.
Nutrition
- Calories: 620 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
