The recipe I chose was the almond gnocchi in a lamb ragu. The lamb is seared and then braised in the tomato, red wine, and herbs mixture for about and hour to an hour and a half. By the time you’re cooking in the gnocchi the lamb is falling off the bone.
I’ve never made gnocchi before; it just never appealed to me. But when I saw that there were almonds used in this recipe I jumped at the chance to make it. Plus, making the gnocchi is easy. Though, I would recommend getting a family member or a friend to help out as it can be a time-consuming task. This also helps ensure that every piece of gnocchi has its own personality.
When it was time eat the fruits of our labor, the table was silent — in an Italian household, this is a good thing. Eating the gnocchi was like eating little puffs of almond pasta covered in lamb and saucy goodness. I topped off my ragu dish with crispy sage fried in butter and freshly grated parmesan cheese.
Thank you again to our wonderful hostess’ Tara Desmond and Joy Manning for creating such meat lite and vegetable hearty dishes in their cookbook, Almost Meatless. You must go and check out the recipes other talented food bloggers made from their book. You can find the list of bloggers on Tara or Joy’s blog. Till my next potluck!