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Lamb ragu with cauliflower gnocchi

Alida Ryder, Simply Delicious
  • 345 minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

Beef/lamb stock

1 kg

Lamb shoulder

1 kg

Baking/fluffy potatoes

2 cups

Cauliflower florets

6

Garlic cloves, skin on

4

Garlic cloves

1

Onion

1

Red onion

2

sprigs Rosemary, fresh

2

Egg yolks

2 tsp

Tomato paste

1 1/2 cups

Cake/all purpose flour

1

Salt

2

Salt & pepper

1 cup

Semolina

1 cup

Red wine

1

X 400g can chopped tomatoes