Ingredients

Method

• 7 T olive oil
• 2 onions, diced
• 2 carrots, peeled and diced
• 2 sticks celery, diced
• 3 bay leaves
• sea salt and freshly ground black pepper, to taste
• 4 cloves garlic, finely chopped
• 2 sprigs rosemary
• 1 x 340 ml bottle Woolworths passata rustica
• 400 g leftover roast lamb, roughly chopped
• 230 g Woolworths pitted Kalamata olives in brine
• 2 x 400 g packs Woolworths gnocchi Italian potato dumplings
• 15 g basil
• 100 g Parmesan, finely grated

Method

Ingredients

1. Heat 4 T oil in a large pan over a medium heat. Add the onions, carrots, celery and bay leaves and season. Cook gently until completely soft and lightly browned. This can take up to 20 minutes.

2. Add the garlic and rosemary, cook until fragrant, then add the passata, lamb and olives. Add just enough water to cover and cook slowly until the lamb is tender and just starts to fall apart, about 45 minutes. Place a sheet of baking paper that just fits in the pan over the ragù as it cooks, allowing it to reduce slowly.

3. To make the gnocchi, bring a saucepan of salted water to a boil and add the gnocchi. Cook until they float to the surface, then remove using a slotted spoon and add to the ragù. Once all the gnocchi has been added, gently mix to combine.

4. Heat the remaining olive oil in a pan over a medium heat, then add the basil and flash-fry for 10 seconds. As the basil cools, it will become crispy and take on a glassy green colour. Serve the gnocchi with the basil and the Parmesan on the side.

Find more lamb recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana