Lamb and olive ragu with gnocchi recipe

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 710 calories / serving
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As an alternative to the ever-popular midweek spaghetti Bolognese, try this quick and easy lamb ragu. This recipe is a mouthwatering leftovers idea from our slow-cooked shoulder of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

  1. Heat the oil in a medium saucepan and fry the shallots for 5 mins, adding the garlic and oregano for the last minute.
  2. Stir through the tomato purée, chopped tomatoes, sugar, lamb, olives and 200ml water. Simmer for 10 mins until thickened.
  3. Meanwhile bring a large pan of water to the boil and cook the gnocchi following the pack instructions. Drain.
  4. Serve the gnocchi topped with the lamb ragu and a little grated Parmesan.

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Please note that 300g of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 tbsp olive oil
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely sliced
  • 1 tbsp dried oregano
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 1 tbsp soft brown sugar
  • 300g leftover lamb, torn into bite-sized pieces
  • 75g pitted black olives, halved
  • 2 x 400g packs fresh potato gnocchi
  • grated Parmesan, to serve
  • Energy 2980kj 710kcal 36%
  • Fat 15g 21%
  • Saturates 4g 20%
  • Sugars 13g 14%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 119.7g Protein 32.7g Fibre 3.8g


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