Recipe Series... Casa Carboni Potato Gnocchi and Lamb Ragu

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Located in the picturesque town of Angaston in the Barossa, Casa Carboni is an Italian cooking school and wine bar that offers authentic, rustic Italian food and European wine to provide an unforgettable experience.

Owner and head chef Matteo Carboni shares his famous Potato Gnocchi and Lamb Ragu, the perfect meal to indulge on during the cooler months.

Photos by Connor Patterson.

DISCOVER THE RECIPE

Matteo’s Potato Gnocchi and Lamb Ragu

BY MATTEO CARBONI - CASA CARBONI OWNER AND HEAD CHEF 

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GNOCCHI

500g potatoes

100g plain flour

1 egg

LAMB RAGU

1kg lamb mince

100g red onion, thinly sliced

2 bay leaves

200ml red wine

20g tomato paste

1L water or light stock

1 small bunch herbs (rosemary, thyme, sage)

extra virgin olive oil, to taste

salt and pepper, to taste

grated parmigiano reggiano, to serve

GNOCCHI

Wash potatoes, place in a pot with cold water and bring to the boil, cooking until tender. Peel potatoes while hot and mash (you need 500g of peeled cooked potato). In a bowl mix together potato, flour and egg using hands; once incorporated move dough onto a clean bench and knead until smooth. 

Flatten into a rectangle 2cm thick; cut strips 2cm wide and gently roll, dusting with flour to avoid sticking together. Cut gnocchi 1cm thick, dust with flour. Place on a tray in a single layer and place in freezer until ready to cook. Cook the gnocchi in plenty of salted boiling water - they are ready when they float to the surface.

LAMB RAGU

In an oiled saucepan on low heat, cook onion and bay leaves until soft. Increase heat and add mince; brown evenly while stirring constantly. Season with salt and pepper and add red wine; let evaporate. Add tomato paste and stir for about a minute. Cover with water and once boiling, turn the heat down and simmer for a couple of hours.

Prepare herb oil with a mix of chopped rosemary, sage and thyme. Toss cooked gnocchi into ragu sauce, drizzle with herb oil and top with parmigiano reggiano. 

Serve with fresh bread and your favourite wine. Enjoy! 

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FEATURING

Handmade tableware from jam by JamFactory:

Optic Glass, designed by JamFactory Glass Studio for jam, $125
Bump Shallow Bowl, designed by Stephanie James-Manttan for jam, $80
Sage Medium Serving Bowl, designed by Ashlee Hopkins for jam, $85

Casa Carboni Italian Cooking School was born from a love of food, wine and passing on the skills and techniques of Italian cooking. It’s about using the finest produce that Barossa and South Australia has to offer.

casacarboni.com.au