Lamb Gnocchi with Mushrooms and Fava Beans

Goat gnocchi with chanterelle mushrooms, fava beans and savory

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5 from 1 vote

Lamb Gnocchi with Mushrooms and Fava Beans

Tender gnocchi and a light lamb ragu with mushrooms, and fava beans. Serves 6 as an appetizer or 2-4 as an entrée

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Main Course

Cuisine: Italian

Keyword: Chanterelle mushrooms, Fava beans, Gnocchi, gnocchi with lamb

Servings:

Calories: 565kcal

Equipment

1 large pasta pot
1 large saute pan

Ingredients

8 oz gnocchi uncooked
8 oz chanterelles
1 cup water
2 teaspoons oil
1 tablespoon chopped summer savory or fresh thyme
1 lb ground lamb or goat
2 tablespoons butter
¼ cup grated pecorino cheese
3 oz finely diced shallot
1 large clove garlic
¼ cup dry white wine
1 cup lamb or vegetable stock, or water in a pinch
1 tablespoon ground dried chanterelles optional
3.5 oz heaping half cup fava beans After blanching and removing from their inner shell
Lemon zest to taste

Instructions

Fava beans

Remove the fava beans from their pods, then blanch in boiling water for 30 seconds and remove to a bowl to cool. Slip each bean from their skin and reserve. Discard the skin.

Chanterelles

In an 10 inch pan, bring the chanterelles to a simmer with the water and a pinch of salt over medium high heat. Cook until the chanterelles are wilted and have given up their juice. Add a pinch of salt. When the pan is nearly dry, add the oil and cook for a few minutes more. Remove the chanterelles and reserve.

Goat

Heat 1 tablespoon of the oil in a large pan. Sweat the garlic and shallot for 1 minute. Use the same pan you used to cook the lamb.
Add the ground lamb and break it up with a spoon. When the meat is cooked, add the wine and reduce by half. Add the stock and simmer, then add the fava beans and chanterelles, mushroom powder and savory.

Finishing and serving

Reduce the mixture by half, seasoning with a pinch of salt and pepper. Reduce the heat to low. Finally add the butter and stir to thicken the sauce.
Cook the gnocchi in at least 3 quarts of boiling, salted water until they float.
Add the cooked gnocchi and toss to combine. Add the lemon zest. Double check the seasoning for salt, pepper and herbs, adjust until it tastes good to you and serve with parmesan on the side.

Notes

I make my own gnocchi and it's great if you do too, but, in a pinch, store-bought gnocchi will be fine. Serve with a dry white wine or a mellow red wine like Beaujolais.

Nutrition