Name: Gnudi and Malfatti: Lamb Sauce (Gnudi al Ragù D’agnello)
Yield: This dish serves 4 as a starter or 2 as a main Lamb sauce yields about 1kg sauce
Cuisine: Italian
Ingredients: 500 g leftover slow-roast, braised or pot-roast lamb meat, diced; 500 g tinned chopped tomatoes; 1 heaped tablespoon finely chopped fresh rosemary; 1 bay leaf; 100 ml extra virgin olive oil; 2 cloves garlic, sliced; grated Pecorino Romano, to serve; 1 recipe ricotta gnudi; 250 ml lamb ragù; 1 onion, finely chopped; 1 carrot, finely chopped; its cooking liquor, reduced if watery; 1 or 2 sticks celery, finely chopped

Preparation info

This dish serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This recipe should be scaled up or down depending on the amount of meat you have. If cooking lamb especially for this recipe, best to use shoulder, and slow-roast it with rosemary, juniper and plenty of white wine. A large shoulder will yield about 1.5kg of cooked meat, or three times the recipe below (which is itself enough for about eight servings, yielding about a litre).