Homemade Spinach Gnocchi with Lamb Ragu Recipe from Abruzzo.
User Reviews
5
30 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
2 hrs
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Servings
4
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Calories
748 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Spinach Gnocchi with Lamb Ragu Recipe from Abruzzo.
Report
Homemade spinach gnocchi is paired with slow-simmered lamb ragu in this recipe from Abruzzo. The gnocchi is made from russet potatoes, spinach, flour, and eggs, delivering a tender, green-tinged pasta that holds its shape well. The rich lamb ragu features lamb pieces browned with lardo, aromatics, tomatoes, and herbs, cooked low and slow to develop depth and tenderness, making a robust sauce to complement the gnocchi.
Description
This recipe highlights the process of preparing two components: the spinach gnocchi and the lamb ragu. The lamb ragu starts by sautéing lardo with onion, garlic, and chili, adding lamb chunks and browning them for flavor. Red wine deglazes the pan, followed by tomatoes and passata, simmered gently for about 90 minutes until the sauce is rich and the lamb tender.
The gnocchi dough combines cooked russet potatoes pressed through a ricer with cooked spinach, flour, eggs, and salt, kneaded to a workable dough. The gnocchi take shape as small pillows that cook quickly in boiling water. The combination results in soft, tender pasta with a slight spinach flavor paired with the savory, aromatic lamb ragu.
Traditional Abruzzo gnocchi tends to be smaller, but the recipe allows for larger sizes if preferred. The ragu can be made in advance and frozen, and the gnocchi dough can also be frozen uncooked, cooked directly from frozen when needed. Flour substitutions like gluten-free are possible for dietary needs, and tomato options can vary between passata and peeled canned tomatoes.
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Ingredients
For the lamb ragu
- 400 g lamb 14oz) cut into pieces/chunks, boneless leg or shoulder
- 400 g tomato passata (14oz)
- 10-12 datterini tomatoes cut in half, or cherry tomatoes
- 50 g lardo (2oz) cured pig back fat not lard or guanciale
- 1 onion peeled and sliced
- 2 garlic peeled and chopped, cloves
- 1 prig rosemary fresh
- ½ glass red wine
- ½ red chili pepper chopped seeds removed (or ½ teaspoon flakes, aka peperoncino, fresh
- 2-3 tablespoon extra virgin olive oil
- salt to taste
- black pepper to taste, freshly ground
For potato and spinach gnocchi
- 1 kg potato 2.2 lbs) use starchy and dry potatoes like russets
- 4-500 g 00 flour 14-17oz) You can also use AP flour or gluten free, Italian
- 2 egg
- 50 g spinach (2oz) cooked
- 1 pinch salt
- durum wheat semolina flour for dusting or rice flour.
Instructions
Make the lamb ragu
- Remove any excess fat from the lamb and cut it into very small pieces. Chop the lardo into small pieces. Peel and finely slice the onion. Peel and chop the garlic. Wash and cut the cherry tomatoes in halves. Remove the seeds and chop the peperoncino (if using)
- Sauté the lardo with the onion and garlic in a heavy saucepan or skillet with the olive oil and the chili. I used my Dutch oven.
- When the onion is soft, add the lamb and rosemary. Brown the lamb over a high heat, stirring often. As soon as it is well browned, add the wine and simmer until the alcohol evaporates. Add the tomatoes and let them soften a little. Then add the passata. Mix everything together well.
- Cover and cook over low heat for about 90 minutes Add salt and pepper to taste and when necessary, a few tablespoons of hot water if the sauce seems too dry.
Make the spinach gnocchi
- Boil the unpeeled potatoes in salted water. When tender drain them and press through a potato ricer into a bowl or peel them and mash in a bowl. Let them cool a little.
- Wash the spinach and wilt in a pan on a low heat. Drain and then chop finely. I use a fine tea towel to squeeze as much liquid out of the spinach as possible. Add the spinach to the potatoes, together with 2 eggs, a pinch of salt and 400 g flour.
- Mix the dough ingredients together with a fork and/or your hands and then turn out onto a well-floured pastry board (I use durum wheat semolina flour for dusting). Knead until you have a homogenous dough. Don’t knead too much. The dough doesn’t want to be too compact. Add more flour if you need to. Roll the dough into a ball and then ‘cut’ off half a tablespoon at a time to make your gnocchi.
- Roll the piece of dough between the palms of your hands to form a slightly elongated shape. Place the ready spinach gnocchi on a well-floured tray or sheet of baking paper until you have finished making them all. I use durum wheat semolina flour here too. You can also use a teaspoon for smaller gnocchi. In Abruzzo, surgitt are usually smaller.
Finish and serve
- Cook the gnocchi in boiling salted water. Once they rise to the surface, taste one for doneness and then remove with a slotted spoon and add to the ragu. If the ragu seems dry add a little of the gnocchi cooking water. Mix everything together carefully. Plate and serve with grated pecorino.
Notes
- The uncooked gnocchi can be frozen and cooked directly from frozen without thawing.
- The lamb ragu develops more flavor when made a day or two in advance, and it can be frozen for later use.
- For smaller gnocchi typical of Abruzzo, form the dough into smaller pieces; adjust size according to personal preference.
- Use gluten-free flour to make this recipe suitable for gluten-intolerant diets.
- You may substitute passata and cherry tomatoes for peeled canned tomatoes; adjust quantity to 600-700g if doing so.
Nutrition Information
Show Details
Calories
748kcal
(37%)
Carbohydrates
60g
(20%)
Protein
29g
(58%)
Fat
42g
(65%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.01g
(1%)
Cholesterol
168mg
(56%)
Sodium
267mg
(11%)
Potassium
1991mg
(42%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
2016IU
(40%)
Vitamin C
76mg
(84%)
Calcium
105mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748kcal | 37% |
| Carbohydrates | 60g | 20% |
| Protein | 29g | 58% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 168mg | 56% |
| Sodium | 267mg | 11% |
| Potassium | 1991mg | 42% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 2016IU | 40% |
| Vitamin C | 76mg | 84% |
| Calcium | 105mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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