Shepherd’s Easter Lamb with Gnocchi

Lamb leg of lamb stewed and roasted with root Vegetable Recipes, served with potato gnocchi.

Ingredients:

1000 g lamb leg meat

. 100 g of root Vegetable Recipes (carrots, celery, parsley) /td> 30 g onion 1 l sour milk

/tr>

1/8 l sour cream a handful of dried mushrooms ground pepper salt For gnocchi: 500 g of potatoes 120 g coarse flour 50 g of butter 1pc of egg salt

Procedure:

1. Soak the skinned, de-blanched and excess fat-free meat from the leg of lamb in sour milk for 24 hours
2. After 35 minutes of cooking, the meat is cooked (without a lid) with a little water, onions, Vegetable Recipes and mushrooms
3. Once the meat is soft and red, take it out, rub the sauce through a sieve and serve.

Preparation of gnocchi:
1. Add beaten eggs, salt, coarse flour, mix and make a firm dough
3. Cut out smaller gnocchi from the dough, put them in boiling salted water and cook slowly until the gnocchi float to the top
4.

Recommendation:

A suitable side dish are also yeast dumplings.