Gnocchi with lamb ragout 


  • 1 leg of lamb, cut in pieces
  • 1/2 carrot in cubes
  • 1 onion
  • 1/2 chopped bell pepper
  • 3 cloves garlic
  • salt
  • beef broth 1 cup
  • tomato sauce 1 cup
  • white wine 1/2 cup
  • 3 bay leaves
  • potato gnocchi
  • sprigs of fresh oregano
  • Parmesan or Sardinian cheese
Cooking types


Heat a small pot, add a little olive oil and sauté the carrot, onion and bell pepper. Minutes later add the garlic and a little salt. When the garlic begins to release its perfume add the broth, the tomato sauce, the wine and the bay leaves, and cook everything for 1 hour, until the meat is very tender.

Prepare the gnocchi (they are ready when they rise), serve with the ragout and finish with fresh oregano leaves and parmesan flakes.

Watch the full recipe video