4. PESTO GNOCCHI WITH LAMB CUTLETS
PREP + COOK TIME 25 MINUTES SERVES 4
Cook 250g potato gnocchi in a large saucepan of boiling salted water until gnocchi float to the surface; drain. Heat 1 tablespoon oil in a frying pan over medium heat; cook 12 french−trimmed lamb cutlets (600g), for 2 minutes each side or until browned and cooked. Remove from pan, cover; stand for 5 minutes. Add ½ cup (125ml) dry white wine to same pan; bring to the boil. Reduce heat; simmer until wine has reduced by about one−third. Stir in ½ cup (130g) basil pesto and ⅓ cup (80ml) pouring cream; simmer until sauce thickens slightly. Add gnocchi; stir until heated through. Season to taste. Serve lamb with gnocchi. Sprinkle with
¼ cup firmly packed fresh small basil leaves.