POACHED LAMB CHUNKS WITH GNOCCHI

INGREDIENTS:   serves  4

1-1/4kg  lamb chunk
50gms  each,carrots and leeks
30g  onion
25gms  each, tomato and garlic paste
1  litre lamb stock or water
10g  butter
250g  fresh spinach
1/4  tsp nutmeg powder
1  tbsp olive oil
Salt and pepper, to taste
For the gnocchi:
500g potatoes boiled and mashed
75g  plain flour
Salt, to taste
For the sauce
100ml fresh cream
50g  butter
80g  gorgonzola cheese
Parsley, a few sprigs
1  tsp  tabasco

Method:

• Season and grill the lamb to seal it's juice. Heat oil in pressure cooker, and saute vegetables along with onion and garlic. Place lamb chunk in the cooker and add tomato paste, nutmeg powder and lamb stock or water.
• cover pressure cooker and bring to a boil. Simmer for 45 minutes. Remove the lamb chunk and strain the liquid left in the cooker. Finish with butter and drizzle a few drops of the liquid in the lamb chunk.
• To prepare gnocchi:   slowly knead the flour and salt into mashed potato, so as to have a firm dough. Roll the dough out into thin strips and cut them into one-inch pieces.
• Gently score the pieces crosswise with a fork. Cook the gnocchi in abundant salted boiling water until gnocchi have risen to the top; drain and serve.
• To prepare the sauce: melt gorgonzola cheese in a pan with cream and butter. Add parsley and tobasco. Saute some fresh spinach in olive oil to serve with the lamb chunk. Serve the lamb chunk with gnocchi and sauce.