Instructions

1. Begin by preparing the spinach gnocchi. In a large pot, bring salted water to a boil. Add the spinach and cook for about 2-3 minutes until wilted. Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain again and squeeze out excess moisture. Chop the spinach finely and set aside.
2. In a mixing bowl, combine the chopped spinach, ricotta cheese, and a pinch of salt and pepper. Gradually add the flour, mixing until a soft dough forms. Be careful not to overwork the dough; it should be slightly sticky but manageable. If it’s too wet, add a little more flour as needed.
3. Divide the dough into four portions. On a lightly floured surface, roll each portion into long ropes about 1 cm thick. Cut the ropes into 2 cm pieces to form the gnocchi. To shape the gnocchi, you can use a fork to create ridges on one side, which will help hold the sauce later. Place the shaped gnocchi on a floured baking sheet and set aside.
4. Next, prepare the lamb ragu. Heat a generous drizzle of olive oil in a large pot over medium heat. Dice the onion and mince the garlic. Add the onion to the pot and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Cut the lamb shoulder into large chunks and season with salt and pepper. Increase the heat to medium-high and add the lamb to the pot, browning it on all sides for about 8-10 minutes. This step adds depth of flavor to the ragu.
6. Once the lamb is browned, pour in the red wine, scraping up any brown bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes, reducing slightly.
7. Add enough water to cover the lamb, then bring to a gentle simmer. Cover the pot and let it cook for about 45 minutes to 1 hour, or until the lamb is tender and easily pulls apart with a fork. Stir occasionally, adding more water if necessary to keep the meat submerged.
8. While the ragu is simmering, bring another pot of salted water to a boil. Once boiling, carefully add the gnocchi to the pot. Cook until they float to the surface, which should take about 2-3 minutes. Use a slotted spoon to remove the gnocchi and transfer them to a serving dish.
9. Once the lamb is tender, remove it from the pot and shred it with two forks. Return the shredded lamb to the pot, stirring it back into the sauce. Adjust the seasoning with salt and pepper to taste.
10. To serve, spoon the lamb ragu over the gnocchi and garnish with freshly grated Parmesan cheese if desired. Enjoy your Spinach Gnocchi with Lamb Ragu!