Lamb & Porcini Bolognese with Gluten Free Gnocchi
- Place mushrooms in a bowl, cover with boiling water and set aside. - Heat oil in large frying pan on medium heat, add onion, garlic, thyme and sauté for 2 to
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Cooking tools:
- Mixing bowl
- Kettle
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- Chef's knife
- Cutting board
- Pot
- Colander
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- Serving bowl
- Spatula
Ingredients
- San Remo Gluten Free Gnocchi 500g
- ½ cup dried porcini mushroom, chopped finely
- 4 tbs olive oil
- 1 small white onion, chopped finely
- 1 garlic, crushed
- 3 sprigs of thyme, chopped finely
- 250g lamb mince
- ¼ cup red wine
- 410g tin whole tomatoes, crushed
- 2 tbs butter
- ¼ cup flat leaf parsley, chopped
- ½ cup Pecorino, grated
- Salt
- pepper
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