Roast Lamb Shoulder Ragu Gnocchi with Green Salad & Almonds
Shortcut ingredients | <5 min prep | Quick assembly
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. An already slow-cooked lamb shoulder means you'll master this meal in three simple steps. While the lamb finishes in the oven, all you have to do is bake the gnocchi and toss the salad. Bring it all together with a red sauce for the golden gnocchi and tender lamb, plus a sprinkle of flaked almonds for crunch!
Ingredients
1 packet
slow-cooked lamb shoulder
1 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 box
passata
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
¼ cup
water
½ tbs
brown sugar
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder (including the packet liquid!) in a baking dish (for a 4-person portion, separate the lamb into its two pieces). • Cover with foil, then roast for 25 minutes. • Remove from oven. Uncover, then turn over lamb. • Return to oven, uncovered. Roast until browned and heated through, a further 10-12 minutes.
TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.
• While the lamb is roasting, place gnocchi in a second baking dish. • Add enough olive oil (2 1/2 tbs for 2 people/ 1/3 cup for 4 people) to coat gnocchi. Season, then bake until crispy, 15-18 minutes . • Remove gnocchi from oven. Add passata, the water, garlic & herb seasoning, chicken-style stock powder, the brown sugar and the butter. Stir to combine. • Return gnocchi to oven to bake until sauce is slightly thickened, 5-8 minutes . • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves. Toss to coat.
• Shred the roast lamb directly in the baking dish using two forks. • Gently stir the shredded lamb through the baked gnocchi. Season to taste. • Divide roast lamb shoulder ragu gnocchi between bowls. Sprinkle with flaked almonds . • Serve with green salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it deliciously rich and comforting, though some felt the sauce was overly sweet or salty.
- Ease of prep: Customers appreciated the quick and simple preparation, with baked gnocchi offering a new cooking technique.
- Suggestions: Several recommended reducing the garlic and herb seasoning for a more balanced flavour.
- Leftovers: While some enjoyed it the next day, others found it too rich for reheating.
- Portions: A few mentioned wanting more lamb and less gnocchi for better balance in the dish.
