Shepards pie gnocchi —

Ingredients

• 1 pound gnocchi
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 yellow onion, finely diced
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 3 sprigs fresh thyme, leaves removed from stems
• 1 pinch fresh rosemary leaves, finely chopped
• 1 pound ground lamb (or ground beef)
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 3/4 cup beef broth
• 1/2 tablespoon cornstarch
• 1 1/4 cups peas and carrots
• 1/4 cup heavy cream
• 1/3 cup finely grated parmesan
• 1 to 2 tablespoons finely chopped parsley

Instructions

1. Boil salted water in a large pot for gnocchi.
2. In a large skillet, heat olive oil and butter over medium heat.
3. Add diced onion and cook until soft, translucent, and caramelized at edges.
4. Add garlic and cook until fragrant.
5. Stir in tomato paste with thyme and rosemary, cooking for 1-2 minutes.
6. Add ground lamb, breaking it up with a spoon, and brown evenly.
7. Season with smoked paprika, red pepper flakes, salt, and pepper.
8. Deglaze the pan with Worcestershire sauce, scraping up browned bits.
9. Whisk beef broth with cornstarch until smooth and pour into skillet, stirring well.
10. Simmer until sauce thickens slightly.
11. Add peas and carrots, cooking until tender.
12. Meanwhile, cook gnocchi in boiling water until they float, then drain.
13. Lower heat under skillet and stir in heavy cream and Parmesan until glossy.
14. Add cooked gnocchi and gently toss to coat.
15. Finish with chopped parsley.
16. Taste and adjust seasoning as needed.
17. Serve with green salad, steamed greens, or crusty bread.