Spicy Lamb Gnocchi – Serves 2

Spicy Lamb Gnocchi - Serves 2

Though this is called Gnocchi isn’t really Gnocchi as I know it and this dish is my version, Gluten free. It was rather tasty.

Spicy Lamb – Serves 4
500g minced lamb
125g onion peeled and sliced
1 garlic clove peeled and crushed
1/2 red chilli, de-seeded and chopped
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 400g can chopped tomatoes
1 1/4 tablespoons tomato puree
Freshly ground black pepper
1 red pepper
1 1/4 tablespoons chopped fresh coriander

Brown the meat in a large pan. Remove from the pan and set aside. Add the onions, garlic and chilli to pan and cook for 5 minutes. Stir in the spices, mix well then put the meat back in the pan with the tomatoes and tomato puree. Season well. Simmer uncovered for an hour until well reduced and thickened. Quarter and de-seed the pepper and place skin side up on foil on a tray and grill until the skins blacken, then turn them over and cook for another couple of minutes. After this wrap them up in the foil for a few minutes then slide the skins off. Slice the pepper and add to the mince with the coriander.
I used half of this recipe for the Gnocchi and will use the other half for Spicy Lamb Pancakes later in the week.

Gnocchi – Serves 2
150ml milk
30g polenta
15g cheddar cheese
15g parmesan cheese
1/4 teaspoon mace
1/4 of a beaten egg
Freshly ground pepper

Bring the milk to the boil, turn down the heat and pour the polenta in slowly stirring all the time, until the mixture thickens. Cook till thick enough, then take off heat and beat in cheeses, then mace, egg and pepper. Tip into silicone cake pan and cool until firm. Cut into shapes of your choice. Set oven to 200 Celsius. Arrange gnocchi shapes round edge of a dish of Spicy Lamb mixture and bake for 20 minutes.

We had a lovely day here on Saturday and I was able to do the pruning of the plants that needed a tidy up after winter. Because of the mild winter and now spring everything is showing new leaf and growth, which is always a pleasure to see. The broad beans are flowering well now, and a couple of the strawberries have small fruit. R topped up the compost in the containers that needed it after Jake’s endeavours.


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