Milkin Kitchen shares its recipe for flavoursome lamb ragu and gnocchi

Ragu ingredients

Serves 6

Marinate diced lamb in the white wine for one hour. Remove the meat from the wine, setting aside the wine. Brown the meat in a hot pan, set aside. Sweat down the onion, celery and garlic in some olive oil until soft and shiny. Add the tomato paste and cook down for a minute. Add the white wine, turn up to full heat and reduce until there is very little liquid left. Add the stock, tomato, aromatics and meat and bring to the boil. Turn to a very low simmer and cook for 2-3 hours until the meat is tender. Add some extra stock if the ragu becomes too thick. Serve with gnocchi.

Gnocchi ingredients

Place the potatoes in a pot of cold salted water, bring to the boil and then turn down to a very low simmer. Cook through. Peel the potatoes and put through the Tamis sieve. Make a circle with the potatoes, place the flour around inside the potato, and then the eggs, salt in the middle. Whisk the eggs with a fork, slowly incorporating the flour. Then get your hands into it and knead until smooth. Roll into long logs and cut into about 8-centimetre pieces. Blanch in boiling salted water until they float. Refresh in iced water.

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