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Amelia's Leftover Lamb Gnocchi

Slowly roasted Lamb Shoulder or Leg has to be one of the most delicious Sunday lunches going and also one of the simplest to do. With Easter fast approaching it is also the perfect piece of meat to think about cooking, and although we might not be with many of our family members this year, buying a whole joint gives you much more flavour and lots of lovely leftovers.

So here's my Leftover Lamb Gnocchi using yesterday's Green Farm Roast Lamb, peas, gravy and a little bit of store cupboard creativity. It's a fast and fabulous meal for an easy Monday night!

Ingredients (serves 2-4)

  • 250- 500g of shredded, leftover Green Farm Lamb Shoulder

  • 1 onion, finely chopped

  • 1 garlic clove, minced

  • 100g of leftover peas (or whatever greens you have left)

  • 300 ml of gravy (or stock cube dissolved in 300ml water with a tsp of cornflour)

  • 100g of diced pancetta or bacon

  • 1 tsp dried mint or basil

  • Finely chopped fresh mint or basil

  • 1/2 tsp dried chilli flakes

  • 1 tbsp of olive oil

  • Salt and pepper

  • Ricotta Gnocchi or any pasta of your choice

Homemade Ricotta Gnocchi

  • 250g of fresh Ricotta cheese

  • 150g of plain white flour (any gluten free flour also works)

  • 1 egg yolk

  • Pinch of salt


  1. To make the gnocchi, if using, combine all the ingredients in a bowl to form a thick dough-like mixture using a spatula. If a bit wet, add in more flour until it is a texture you can handle on the surface. This will depend on the size of your egg yolk and type of ricotta.

  2. On a floured surface roll the gnocchi into sausage logs (about 1.5cm in diameter and 20cm long) and using the back of a normal knife cut them into equal 2cm pieces. Leave until ready to boil.

  3. Heat a pan to a medium/low heat and add the olive oil and pancetta. Fry until brown and a little crisp.

  4. Then add in the onion, garlic, dried mint and chilli flakes with a pinch of salt and lots of black pepper, and fry until soft and golden - about 15mins.

  5. Once ready, add the shredded lamb along with the peas and gravy. Gently simmer for 5-10mins until the sauce comes together and reduces a little bit. You want the sauce to coat the gnocchi/pasta and not be too watery.

  6. Meanwhile, drop the gnocchi into salted, boiling water for a minute or two. They will float when ready so use a slotted spoon to remove them and add immediately into your lamb sauce which is still in the pan.

  7. Gently stir the gnocchi into the sauce and serve in a bowl topped with lots of parmesan and freshly shredded mint or basil.

Buy our delicious 100% Grass-Fed Lamb at our Thursday pop-up shop from 10am to 12pm!

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