Gnocchi with slow-roasted lamb, crème fraîche and greens – The Irish Times

Ingredients

• 400g piece of lamb shoulder, off the bone
• 50ml chicken stock
• Sea salt
• 1tbs vegetable oil
• 30g butter
• 230g fresh gnocchi
• 150ml white wine
• 150ml chicken stock
• Juice and zest of one lemon
• 30g crème fraîche
• 1tbs capers
• Picked parsley leaves, for garnish
• Dill fronds, for garnish
• 1 red onion, peeled and thinly sliced
• Sea salt and pepper