Mashed Potato Gnocchi w/ Lamb Ragu

Gnocchi  made with Honest Earth® Creamy Mashed Potatoes served with lamb leg ragu, cambozola, greens, and pickled mustard seeds.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Idahoan Foodservice.

Click here to get FREE SAMPLES of Mashed Potatoes from Idahoan Foodservice.

Lamb Leg Ragu


  • 2-3 lbs. Lamb leg
  • 1/2 bottle Red wine
  • 1 part Chicken stock and 1 part Water or beef stock to cover
  • 28 oz can Tomato puree
  • 1 ea. Onion, diced
  • 10 cloves Garlic, chopped


  1. Cube lamb leg. Sear in a large pot or dutch oven and reserve.
  2. Saute, onion and garlic, deglaze with red wine.
  3. Add in lamb and cover with tomato puree and stock to thin. Just cover.
  4. Cook in the oven at 350f or on the stove top on medium low until tender.

Mashed Potato Gnocchi

by Author: Macheesmo via Idahoan Foods

Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Serves: 4


  • Honest Earth® Creamy Mashed Potatoes, prepared
  • 1 ea. Large egg yolk
  • 1 cup All-purpose flour, maybe a bit more
  • Pinch Salt


  1. Set 6 quarts of salted water to a simmer in a large pot.
  2. Mix mashed potatoes and egg yolk together.
  3. Add in flour and salt. If after the flour is stirred in the dough is still sticky, add more flour a little at a time until you have a fairly dry dough.
  4. Scoop out onto a lightly floured surface. Knead this a few times just to make sure everything is combined well.
  5. Divide dough into four even pieces and use your hands to roll one of the pieces into a long, even strand approximately ½” in diameter.
  6. Cut into individual dumplings an 1″ long and use a fork to put the signature grooves in each dumpling which helps the gnocchi hold on to the sauce.
  7. Place gnocchi in simmering water and cook until they rise to the top which signals that they are done.
  8. Drain and top with sauce of your choice.

Add gnochhi to the lamb ragu and top with cambozola, greens, and pickled mustard seeds.