Sicilian Ricotta, Lamb & Eggplant Gnocchi

• While the veggies are roasting, finely chop garlic 
and parsley.
• Roughly chop capers.
• Zest lemon to get a pinch, then slice into wedges. 

• In a large frying pan, heat a good drizzle of olive oil 
over medium-high heat.
• Cook panko breadcrumbs (see ingredients), 
stirring, until golden brown, 2-3 minutes.
• Add half the garlic and cook until fragrant,  
1 minute.
• Transfer to a bowl, then stir through lemon zest 
and parsley. 
• Season to taste with salt and pepper. Set aside.  

• Wipe out the frying pan, then return to medium-high 
heat with a generous drizzle of olive oil.
• When oil is hot, fry gnocchi, tossing occasionally, 
until golden, 6-8 minutes. Transfer to a bowl.

TIP: Add extra oil if the gnocchi sticks to the pan. 

• When the veggies have 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil.
• Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Cook remaining garlic until fragrant, 1 minute. Add diced tomatoes with garlic & onion, Kalamata olives, capers and stock concentrate.
• Reduce heat to medium, simmer until sauce is slightly reduced, 3-4 minutes.
• Remove pan from heat, stir through roasted veggies, cooked gnocchi and the butter. Season to taste.