Lamb, Ricotta Gnocchi, Spring Veg & Parmesan
Gnocchi can sometimes be very tricky to make but this recipe for ricotta gnocchi is incredibly easy and satisfying to make. Prepare the gnocchi in advance and store in the fridge a day or two or the freezer, covered, for up to a month.
For the gnocchi:
Perfect for using up your leftover lamb from our Lamb Shoulder with 'Nduja, Rosemary and Garlic.
To make the gnocchi, thoroughly beat together all the ingredients using a wooden spoon and season with salt and pepper.
Divide the mix into 60 even sized pieces and roll them into balls.
Store them on a tray, cover them with clingfilm and keep them in the fridge or freezer until required.
For the finished dish: