Bob Gallagher
Chef Consultant

Seared Aussie Lamb & Moroccan Spiced Sweet Potato Gnocchi

Recipe courtesy of Chef Bob Gallagher

Sponsor: True Aussie Beef & Lamb

Serves: 2-4

Ingredients

Baharat Spice Blend (Yield about ⅓ cup):

• 1 Tbsp coarse ground black pepper
• 2 tsp ground cinnamon
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp sea salt
• ½ tsp cayenne pepper
• ½ tsp ground turmeric

Harissa Butter (Yield about 2/3 cup):

• 1 lb unsalted butter, softened
• 1 cup harissa spicy red pepper sauce
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 2 Tbsp lemon zest
• 2 tsp sea salt
• 1 tsp cayenne pepper
• 4 tsp smoked paprika

Sweet Potato Gnocchi (Yield 2 lb dough; about 35 gnocchi):

• 2 lb red-skinned sweet potatoes
• 2 cups all-purpose flour
• ½ cup ricotta cheese
• ½ cup grated Parmesan cheese
• 2 ea eggs, beaten
• 2 Tbsp Baharat Spice Blend
• As needed sea salt

For each order (serves 2 to 4):

• 2 Tbsp grapeseed oil
• 2 Tbsp minced shallot
• 8 oz ground Australian lamb
• 1 Tbsp Baharat Spice Blend
• 2 tsp sea salt
• ½ tsp coarse ground black pepper
• 1 Tbsp shaved garlic
• 2 tsp minced fresh ginger
• 10 oz blanched Sweet Potato Gnocchi
• ¾ cup ½-in dice green apple
• ½ cup halved grape tomatoes
• ⅓ cup golden raisins
• ⅓ cup Sauvignon Blanc
• 3 Tbsp Harissa Butter
• As needed minced chives

Directions

1. For the Baharat Spice Blend: Blend the spices together. Store covered until needed.
2. For the Harissa Butter: Blend the ingredients until consistent in color. Refrigerate covered until needed.
3. For the Sweet Potato Gnocchi: Rinse potatoes and pierce skin using a fork. Roast the potatoes in a 350 degree F oven for 40 minutes or until soft. Cool to room temperature and scoop the meat of the potatoes from the skin. Mash until smooth and measure 1½ cups. Transfer into a mixing bowl.
4. Add the flour, ricotta, Parmesan, eggs, spice blend and 1½ tsp sea salt. Mix until consistent.
5. Knead the dough on a floured counter and form a ball. Cut the ball into quarters and wrap each with plastic wrap and allow to rest for a minimum of 1 hour in refrigeration.
6. Sprinkle a counter with flour. Working with 2-oz pieces at a time, roll the dough into 12-in strands. Cut each strand into 1-in pieces. Insert the tines of a fork across the surface of each gnocchi piece, gently squeezing each piece between your thumb and finger.
7. Blanch the gnocchi in salted boiling water in batches until they float, 4 to 5 minutes. Remove from water and allow to drain. Rest to cool in a single layer for at least 30 minutes on parchment paper. Pat dry and store refrigerated until needed.
8. For each serving: Pour the grapeseed oil into a 10-in sauté pan and set on medium-high heat. Add the shallot. Once the shallot is translucent, add the lamb and break it apart with a wooden spoon, spreading over the entire surface of the sauté pan into small crumble. Add the Baharat Spice Blend, salt, pepper, garlic and ginger. Do not stir. Sear the lamb until brown on one side and the meat juices emerge. Transfer the meat into a bowl and set aside. (Allow excess meat juices to remain in the sauté pan. Do not clean sauté pan.)
9. Reduce the heat to medium and add the gnocchi to the sauté pan with the meat juice. Spread the gnocchi across the surface of the sauté pan to allow it to sear on one side. Do not stir. (Add 1 tsp more oil only if necessary.)
10. Once gnocchi are seared, add the lamb and remaining cooking juices, apple, tomatoes and raisins to the pan and toss. Once ingredients sizzle, deglaze with the wine. Reduce the heat to a simmer and add the Harissa Butter and toss. Season with salt and pepper to taste.
11. Transfer the lamb and gnocchi to a serving bowl to share or divide between individual bowls and garnish with chives.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams