A luscious leftovers recipe from Green Farm Kent

So here's my Leftover Lamb Gnocchi using yesterday's Green Farm Roast Lamb, peas, gravy and a little bit of store cupboard creativity. It's a fast and fabulous meal for an easy Monday night!

Ingredients (serves 2-4)

• 250- 500g of shredded, leftover Green Farm Lamb Shoulder
• 1 onion, finely chopped
• 1 garlic clove, minced
• 100g of leftover peas (or whatever greens you have left)
• 300 ml of gravy (or stock cube dissolved in 300ml water with a tsp of cornflour)
• 100g of diced pancetta or bacon
• 1 tsp dried mint or basil
• Finely chopped fresh mint or basil
• 1/2 tsp dried chilli flakes
• 1 tbsp of olive oil
• Salt and pepper
• Ricotta Gnocchi or any pasta of your choice

Homemade Ricotta Gnocchi

• 250g of fresh Ricotta cheese
• 150g of plain white flour (any gluten free flour also works)
• 1 egg yolk
• Pinch of salt

Method:

1. To make the gnocchi, if using, combine all the ingredients in a bowl to form a thick dough-like mixture using a spatula. If a bit wet, add in more flour until it is a texture you can handle on the surface. This will depend on the size of your egg yolk and type of ricotta.
2. On a floured surface roll the gnocchi into sausage logs (about 1.5cm in diameter and 20cm long) and using the back of a normal knife cut them into equal 2cm pieces. Leave until ready to boil.
3. Heat a pan to a medium/low heat and add the olive oil and pancetta. Fry until brown and a little crisp.
4. Then add in the onion, garlic, dried mint and chilli flakes with a pinch of salt and lots of black pepper, and fry until soft and golden - about 15mins.
5. Once ready, add the shredded lamb along with the peas and gravy. Gently simmer for 5-10mins until the sauce comes together and reduces a little bit. You want the sauce to coat the gnocchi/pasta and not be too watery.
6. Meanwhile, drop the gnocchi into salted, boiling water for a minute or two. They will float when ready so use a slotted spoon to remove them and add immediately into your lamb sauce which is still in the pan.
7. Gently stir the gnocchi into the sauce and serve in a bowl topped with lots of parmesan and freshly shredded mint or basil.

Buy our delicious 100% Grass-Fed Lamb at our Thursday pop-up shop from 10am to 12pm!

https://www.greenfarmkent.co.u...