1 packet gluten-free gnocchi
4 tbsp extra virgin olive oil
1 small white onion, chopped finely
1 garlic clove, crushed
250g lamb mince
½ cup dried porcini mushroom, chopped finely
3 sprigs of thyme, chopped finely
¼ cup red wine
1 x 410g can whole tomatoes, crushed
2 tbsp butter
¼ cup flat-leaf parsley, chopped
½ cup pecorino, grated
Salt & pepper
Place porcini mushrooms into a bowl and pour enough boiling water until the mushrooms are covered. Set aside.
Heat olive oil in a large frying pan on medium heat. Add onion, garlic, thyme, and sauté for 2 to 3 minutes.
Add mince and cook for 5 minutes or until the mince is well browned.
Remove porcini mushrooms from the liquid and chop finely.
Add mushrooms, wine, and porcini liquid into the pan and reduce heat to a simmer.
Reduce wine and porcini liquid by half, add tomatoes and stir through. Cook for 20 minutes, and season with salt and pepper.
Cook pasta as per packet directions.
Add butter, parsley, and pasta, and toss together.
Serve into 2 bowls and finish with pecorino over the top.