Roast Lamb Ragu with Homemade Gnocchi (Made from Leftovers!) - The Art of ImprovisationRoast Lamb Ragu with Homemade Gnocchi (Made from Leftovers!) - The Art of ImprovisationPrint
Gnocchi with Roast Lamb Ragu (Made from Leftovers!)
Super simple roast lamb ragu with homemade gnocchi made from leftover roast lamb, gravy and mashed potatoes – the perfect way to repurpose a Sunday roast.
Prep Time:1 hour
Cook Time:5 hours
Total Time:6 hours
Yield:4 - 6 servings 1x
Method:Oven & Stove
Roast Lamb Ragu
400 – 500 grams of leftover roast lamb or beef (you can also substitute fresh whole cuts of lamb or beef)
Leftover gravy if you have it
1/2 cup of reserved pasta water
1 can of diced tomatoes
About 50 grams / 2 oz of dried parmesan
1 tablespoon of pesto
1 tablespoon of dried oregano
1 teaspooon of dried chilli flakes
2 tablespoons of mascarpone
1 teaspoon black pepper
Salt to taste
Fresh basil and more parmesan for garnish
Homemade Potato Gnocchi
800 grams of raw or mashed potatoes
200 grams of flour
1 teaspoon of salt
Cut the lamb/beef into slices 1 centimetre thick and layer in (ideally) a cast iron Dutch oven with a lid or ceramic (oven-safe) casserole dish with a tightly fitting lid.
Pour in the tomatoes and any leftover gravy you have as well as the pesto, parmesan, oregano, chilli flakes, black pepper and salt.
Bake covered for 1 hour at 150 C / 300 F.
Remove from oven and use two forks to shred the meat.
Return to oven for another 2 hours up to 3 hours or more depending on how long it takes the meat to get tender. It will get more tender the longer it cooks.
After a maximum of 5 hours of slow cooking, remove from oven and add in the mascarpone and pasta water. Spoon over the pasta and top with fresh basil.
About an hour before you plan to eat, make the homemade gnocchi (also see note).
Substituting fresh meat: If you’re substituting fresh meat, then first heat up some oil in the Dutch oven if using or in a skillet and sear it until browned on all sides before slow cooking it. This will add flavour.
Making the pasta: Start making the homemade gnocchi about an hour before you plan to eat. Follow the directions in the recipe for homemade gnocchi. It takes a bit of time to roll out all the dough and shape it. It goes faster with help. For an easier homemade pasta option try fast and easy homemade pappardelle – they only need about 10-15 minutes of hands-on time.
Keywords: roast lamb ragu, lamb ragu, italian, pasta, gnocchi, pasta with ragu, homemade pasta, homemade gnocchi