Growing Chefs! Ontario Rutabaga Gnocchi with Braised Lamb Shoulder and Pommery Mustard Sauce
Rutabaga Gnocchi with Braised Lamb Shoulder and Pommery Mustard Sauce
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Gnocchi
Ingredients
Lamb Shoulder
Ingredients
Pommery Mustard Sauce
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 350°F. Season the lamb shoulder generously with salt and pepper all over.
Heat ¼ cup olive oil in a dutch oven over medium heat. Place the lamb shoulder, fat side down and let sear until golden brown, undisturbed for approximately 10 minutes. Repeat this until it is browned all around. Remove lamb from the dutch oven and set aside.
To the dutch oven add shallots, carrot and celery. Cook the vegetables until lightly browned, roughly 10 to 15 minutes. Reduce the heat to low and add garlic, thyme, white wine, orange juice, bay leaves, honey and apple cider vinegar. Bring the liquid to a boil and return the lamb to the dutch oven, resting atop the vegetables. Cover and place into the preheated oven for 2 hours to 2 hours and 30 minutes, until fork tender. Let rest 30 minutes before shredding.
For the gnocchi, poke holes throughout each potato and place onto a parchment lined baking sheet and into the 350°F for 1 hour to 1 and a half hours, until fully cooked through and a knife inserted in goes through very easily.
Remove the potatoes from the oven and cut in half, pressing through a ricer or food mill. Add the egg yolk, salt, pureed rutabaga and half of the flour amount and mix by hand until well combined. Turn out onto the table and work in the remaining flour, potentially needing to add a bit more or hold some back until the dough is soft and smooth and not tacky.
Roll the dough into long pieces and cut into your desired gnocchi shape. Place onto a floured tray until all gnocchi are formed.
Blanch in boiling water for 30 seconds to 1 minute, until the first of the gnocchi just begins to float. Remove from the water and place onto a tray and coat lightly with olive oil to prevent sticking.
Get Cooking!
For the sauce, preheat a large frying pan over medium heat. Add the butter, and once melted add the minced garlic. Cook for 30 seconds to a minute, just until fragrant then add the white wine. Let the white wine reduce by 50% in volume.
Once the wine has reduced, add the cream and mustard and turn to low heat. Let the sauce simmer for 5 – 10 minutes until the cream has reduced by roughly a quarter in volume and thickened slightly.
Add the gnocchi and shredded lamb and toss together so it’s all well coated in sauce. Top with grated parmesan and pickled mustard seed gremolata.
Growing Chefs! Ontario Recipe
Rutabaga Gnocchi with Braised Lamb Shoulder and Pommery Mustard Sauce
Gnocchi
Ingredients
Lamb Shoulder
Ingredients
Pommery Mustard Sauce
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 350°F. Season the lamb shoulder generously with salt and pepper all over.
Heat ¼ cup olive oil in a dutch oven over medium heat. Place the lamb shoulder, fat side down and let sear until golden brown, undisturbed for approximately 10 minutes. Repeat this until it is browned all around. Remove lamb from the dutch oven and set aside.
To the dutch oven add shallots, carrot and celery. Cook the vegetables until lightly browned, roughly 10 to 15 minutes. Reduce the heat to low and add garlic, thyme, white wine, orange juice, bay leaves, honey and apple cider vinegar. Bring the liquid to a boil and return the lamb to the dutch oven, resting atop the vegetables. Cover and place into the preheated oven for 2 hours to 2 hours and 30 minutes, until fork tender. Let rest 30 minutes before shredding.
For the gnocchi, poke holes throughout each potato and place onto a parchment lined baking sheet and into the 350°F for 1 hour to 1 and a half hours, until fully cooked through and a knife inserted in goes through very easily.
Remove the potatoes from the oven and cut in half, pressing through a ricer or food mill. Add the egg yolk, salt, pureed rutabaga and half of the flour amount and mix by hand until well combined. Turn out onto the table and work in the remaining flour, potentially needing to add a bit more or hold some back until the dough is soft and smooth and not tacky.
Roll the dough into long pieces and cut into your desired gnocchi shape. Place onto a floured tray until all gnocchi are formed.
Blanch in boiling water for 30 seconds to 1 minute, until the first of the gnocchi just begins to float. Remove from the water and place onto a tray and coat lightly with olive oil to prevent sticking.
Get Cooking!
For the sauce, preheat a large frying pan over medium heat. Add the butter, and once melted add the minced garlic. Cook for 30 seconds to a minute, just until fragrant then add the white wine. Let the white wine reduce by 50% in volume.
Once the wine has reduced, add the cream and mustard and turn to low heat. Let the sauce simmer for 5 – 10 minutes until the cream has reduced by roughly a quarter in volume and thickened slightly.
Add the gnocchi and shredded lamb and toss together so it’s all well coated in sauce. Top with grated parmesan and pickled mustard seed gremolata.