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1
Heat a braising pan or large saute pan over medium heat and drizzle avocado or grapeseed oil in pan.
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2
Add onions and saute until soft, about 5 minutes.
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3
Add ground lamb to pan and break up into small pieces with the back of a wooden spoon.
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4
Season generously with kosher salt and black pepper.
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5
Cook lamb until no longer pink throughout and starts to brown.
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6
Make sure to stir pan occasionally to keep onions form burning.
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7
While lamb is cooking, bring a large pot of salted water to boil.
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8
Once the lamb is cooked through and browned, carefully pour off excess grease, return to heat and add chicken stock.
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9
Bring to a boil and reduce by half.
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10
Stir in the peas and cook for 23 minutes.
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11
Once you add peas to pan, cook gnocchi.
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12
If its fresh (not frozen), it should cook in about 3 minutes.
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13
You know its done once gnocchi rises to the top of the pot.
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14
Remove immediately with a slotted spoon and add to braising dish.
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15
You may want to cook gnocchi in 2 batches to keep from overcooking.
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16
Cook gnocchi with lamb for about 2 minutes, taste and season as necessary.
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17
To make pesto, add mint, parsley, salt, pepper and lemon juice to a blender or food processor and pulse until herbs are finely minced.
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18
Pour in olive oil and puree until emulsified.
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19
Serve pesto into a small bowl alongside the main dish at the dinner table.
