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Bring a large pot of water to a rolling boil for the gnocchi. Add 1 tablespoon of salt to the boiling water.

In a large skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the finely diced yellow onion and sauté until softened and lightly browned, about 5-7 minutes.

Add the minced garlic and tomato paste to the skillet with the onions. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.

Stir in the chopped fresh thyme and rosemary. Cook for 30 seconds until aromatic.

Add the ground lamb to the skillet. Break up the lamb with a spoon as it cooks, browning it evenly. Cook until no pink remains, about 5-7 minutes. Drain any excess fat if necessary.

Stir in the paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine.
Pour in the Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom of the skillet.

In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour this mixture into the lamb in the skillet, stirring constantly until the sauce thickens slightly, about 1-2 minutes.

Add the frozen peas, frozen diced carrots, chopped fresh parsley, 1/4 cup of grated Parmesan cheese, and heavy cream to the skillet. Stir everything together and let it simmer gently while you cook the gnocchi.

Carefully add the gnocchi to the boiling salted water. Cook according to package directions, usually 2-3 minutes, or until they float to the surface.

Using a slotted spoon, transfer the cooked gnocchi directly from the pot into the lamb mixture in the skillet. Stir gently to combine, ensuring the gnocchi is well coated with the sauce.

Serve immediately, garnished with chopped fresh chives and additional grated Parmesan cheese, as desired.


Bring a large pot of water to a rolling boil for the gnocchi. Add 1 tablespoon of salt to the boiling water.

In a large skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the finely diced yellow onion and sauté until softened and lightly browned, about 5-7 minutes.

Add the minced garlic and tomato paste to the skillet with the onions. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.

Stir in the chopped fresh thyme and rosemary. Cook for 30 seconds until aromatic.

Add the ground lamb to the skillet. Break up the lamb with a spoon as it cooks, browning it evenly. Cook until no pink remains, about 5-7 minutes. Drain any excess fat if necessary.

Stir in the paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine.
Pour in the Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom of the skillet.

In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour this mixture into the lamb in the skillet, stirring constantly until the sauce thickens slightly, about 1-2 minutes.

Add the frozen peas, frozen diced carrots, chopped fresh parsley, 1/4 cup of grated Parmesan cheese, and heavy cream to the skillet. Stir everything together and let it simmer gently while you cook the gnocchi.

Carefully add the gnocchi to the boiling salted water. Cook according to package directions, usually 2-3 minutes, or until they float to the surface.

Using a slotted spoon, transfer the cooked gnocchi directly from the pot into the lamb mixture in the skillet. Stir gently to combine, ensuring the gnocchi is well coated with the sauce.

Serve immediately, garnished with chopped fresh chives and additional grated Parmesan cheese, as desired.
