For the Braised Lamb:<\/strong> For the Rosemary Gnocchi:<\/strong> For the Herb Butter Sauce:<\/strong> 1. Braising the Lamb:<\/strong> 2. Making the Gnocchi:<\/strong> 3. Preparing the Herb Butter Sauce:<\/strong> 4. Assembling the Dish:<\/strong> This Braised Lamb & Rosemary Gnocchi dish is a comforting yet elegant meal perfect for any dinner table. The tender, flavorful lamb is perfectly complemented by the soft, homemade gnocchi and a rich, aromatic herb butter sauce.<\/p>\n Calories:<\/strong> Approx. 650 per serving Indulge in this heartwarming dish and enjoy the fusion of rustic flavors and a touch of gourmet grace!<\/p>\n","protected":false},"excerpt":{"rendered":" Braised Lamb & Rosemary Gnocchi with Herb Butter Sauce Ingredients For the Braised Lamb: – 1 lb (450g) lamb shoulder, cut into cubes – 2 tablespoons olive oil – 1 large onion, finely chopped – 2 carrots, peeled and diced – 2 celery stalks, diced – 4 cloves garlic, minced – 2 cups (480ml) beef […]<\/p>\n","protected":false},"author":3,"featured_media":882,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[70],"tags":[],"class_list":["post-883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/wildeatsandtreats.com\/wp-content\/uploads\/2025\/01\/image-189.png","_links":{"self":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/comments?post=883"}],"version-history":[{"count":1,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/883\/revisions"}],"predecessor-version":[{"id":884,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/883\/revisions\/884"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media\/882"}],"wp:attachment":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media?parent=883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/categories?post=883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/tags?post=883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 lb (450g) lamb shoulder, cut into cubes
\n– 2 tablespoons olive oil
\n– 1 large onion, finely chopped
\n– 2 carrots, peeled and diced
\n– 2 celery stalks, diced
\n– 4 cloves garlic, minced
\n– 2 cups (480ml) beef or lamb stock
\n– 1 cup (240ml) red wine
\n– 1 tablespoon tomato paste
\n– 2 sprigs fresh rosemary
\n– 1 bay leaf
\n– Salt and pepper to taste<\/p>\n
\n– 2 lbs (900g) russet potatoes
\n– 1 \u00bd cups (190g) all-purpose flour
\n– 1 egg
\n– 1 teaspoon salt
\n– 1 tablespoon fresh rosemary, finely chopped<\/p>\n
\n– 4 tablespoons unsalted butter
\n– 1 tablespoon fresh sage, finely chopped
\n– 1 tablespoon fresh parsley, finely chopped
\n– Salt and pepper to taste<\/p>\nPreparation<\/h4>\n
\n1. In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
\n2. Season the lamb with salt and pepper, then sear until browned on all sides. Remove from the pot and set aside.
\n3. In the same pot, reduce the heat to medium and add the onion, carrots, and celery. Saut\u00e9 until softened, about 5 minutes.
\n4. Stir in the garlic and tomato paste, cooking for an additional 2 minutes.
\n5. Pour in the red wine, scraping up any browned bits from the bottom. Bring to a boil and cook for 2 minutes to allow the alcohol to evaporate.
\n6. Return the lamb to the pot, along with the rosemary, bay leaf, and stock. Bring to a simmer, cover, and reduce heat to low. Allow to braise for 2 to 2.5 hours, or until the lamb is tender and shreds easily.<\/p>\n
\n1. Preheat your oven to 400\u00b0F (200\u00b0C). Pierce the potatoes with a fork and bake until tender, about 45 minutes to 1 hour.
\n2. While still warm, peel the potatoes and press them through a potato ricer or mash them until smooth.
\n3. Let the potatoes cool slightly, then add the flour, egg, salt, and rosemary. Gently combine to form a soft dough.
\n4. Divide the dough into sections, rolling each into a long rope about \u00be inch thick. Cut into 1-inch pieces and roll each across the back of a fork to form grooves.
\n5. Bring a pot of salted water to a boil, then reduce to a simmer. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and place on a baking sheet to drain.<\/p>\n
\n1. In a large skillet over medium-low heat, melt the butter.
\n2. Once foamy, add the sage and parsley, allowing the flavors to infuse into the butter. Season with salt and pepper.
\n3. Add the cooked gnocchi to the skillet, tossing gently to coat them in the sauce.<\/p>\n
\n1. Once the lamb is braised, remove and discard the rosemary and bay leaf. Shred the lamb with two forks.
\n2. To serve, thoughtfully plate the gnocchi and spoon the braised lamb over the top. Drizzle with additional herb butter sauce and garnish with extra parsley, if desired.<\/p>\nRecipe Summary<\/h4>\n
\nPreparation Time:<\/strong> 3.5 hours (includes cooking and prep time)<\/p>\n