Recipes from Home: Potato Gnocchi with Portobello and Lamb

Menu Part: 
Entree
Serves: 
4 servings

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.

Ingredients

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

Steps

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. 

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources