White bean gnocchi with lamb ragù recipe
Everyone will enjoy this gluten-free gnocchi recipe, made with cannellini beans, and served with a hearty lamb ragu
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Ingredients
- 2 x 400g tins white cannellini beans
- 150g potato flour
- 1 large free-range egg
- 3 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 2 tbsp tomato purée
- 500g British lamb mince
- 2 fresh oregano sprigs, plus extra
- 200g tinned chopped tomatoes
- Grated pecorino (optional)
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