Recipes from Home: Potato Gnocchi with Portobello and Lamb
Gary Arthur, senior executive chef, Stanford University, Calif.: This dish is an adaptation of cornmeal dumplings and goat stew, a favorite growing up. One-pot dishes give our family the opportunity to include or exclude ingredients based on personal preferences. My kids thought the goat had too many bones, hence the lamb substitution.
4 lamb loin chops
4 cloves garlic
1 medium onion, julienned
2 portobello mushrooms, cleaned, sliced
1 tbsp. dried thyme
1 lb. potato gnocchi
12 oz. sweet pear tomatoes, some cut in half
2 cups chicken broth
2 tsp. corn starch
2 oz. grated Parmesan
1 tbsp. parsley, chopped
1. Season and sauté lamb chops over medium heat to desired doneness. Remove lamb and fry garlic. Add onion, mushroom and thyme.
2. Add tomatoes and 1 cup chicken stock. Mix cornstarch into remaining stock and pour into sauce. Season with salt and pepper.
3. Boil gnocchi for 4 minutes. Drain and add to sauce; simmer for couple of minutes.
4. Top lamb with Parmesan and parsley.