Lamb Provencal with Potato Gnocci
- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/lamb-provencal-with-potato-gnocci
- View more recipes by FabFood.
- Prep: –
- Cook Time: –
- Serving: –
Recipe for cooking Lamb Provencal with Gnocci. Stewed lamb with Provencal seasoning make a perfect topping for gnocci in this fabulous recipe from Johnstown, PA's Back Door Cafe.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 scallions, thinly sliced
- 3/4 pound lamb shoulder, cut into 1/2\" cubes
- salt and pepper to taste
- 2 ounces red wine
- 2 ounces bourbon whiskey
- 4 ounces lamb stock
- 1 teaspoon herbs de Provence
- 1/2 cup coarsely chopped tomatoes
- 4 ounces heavy cream
- 1/2 pound precooked potato gnocci
- For Garnish:
- chopped fresh tomatoes
- diced kalamata olives
- Parmesan cheese
Directions
- Serves 4 as a first course
- Heat olive oil in a large skillet and saute garlic, scallions and lamb until lamb becomes browned. Season with salt and pepper. Deglaze pan with red wine and by half, Deglaze pan again with bourbon and reduce liquid again. Add lamb stock tomatoes and herbs and simmer until somewhat thickened. Add heavy cream and reduce to sauce consistency. Toss with gnocci to heat through. Adjust seasonings if necessary. Serve in large bowls, garnished to taste.
