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White bean gnocchi with quick balsamic lamb ragu
White bean gnocchi with quick balsamic lamb ragu
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cozy up with our delicious white bean gnocchi and lamb ragu - a perfect winter warmer!
Ingredients:
  • 2 x 400g cans white cannellini beans, rinsed, drained
  • 185g plain flour
  • 60ml olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 500g lamb mince
  • 3 vine-ripened tomatoes, chopped
  • 82.50 ml chopped oregano leaves, plus extra to serve
  • 50.00 ml balsamic vinegar
  • Shaved pecorino or parmesan, to serve
Instructions:
  • In a food processor, blend together beans, flour, egg, 1 tablespoon oil, and 1 teaspoon salt until a smooth dough forms. Wrap the dough in plastic and refrigerate for 15 minutes.
  • In a deep frypan over medium heat, heat the remaining 2 tablespoons of oil. Sauté the onion for 3-4 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant. Increase the heat to medium-high, then add the mince. Cook for 5 minutes until browned, stirring occasionally. Add the chopped tomato, oregano, balsamic vinegar, and 1 1/2 cups (375ml) water. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low and cook for 20 minutes until the sauce thickens.
  • First, bring a pot of salted water to a vigorous boil. Next, shape the dough into logs and cut into gnocchi pieces. Cook the gnocchi in batches in the boiling water for about 5 minutes, or until they float to the top. Using a slotted spoon, carefully remove the cooked gnocchi from the water.
  • Coat gnocchi in ragu sauce. Top with pecorino cheese and a sprinkle of fresh oregano before serving.

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