Ingredients

Serves 4

For the lamb:
1 lamb shoulder
4 cloves garlic
1 onion
1 bay leaf
3 sprigs thyme
¼ cup tarragon vinegar
2 cups white wine
3 cups water or stock
Salt and pepper

For the gnocchi:
500g fresh ricotta (cold)
100g fresh grated parmesan
1 x egg, beaten
60g plain flour, sifted
Pinch each of salt and pepper 

For the dish:
½ cup fresh peas
¼ cup picked mint leaves
¼ cup roughly chopped parsley
2 tbsp extra-virgin olive oil
Grated pecorino (or parmesan) cheese

Method

If you wish, substitute the gnocchi for 300g dry pasta.

To prepare the lamb:
Remove excess fat and trim from lamb and place in an oven dish with a tight fitting lid.
Add the rest of the ingredients and cover with the lid.
Cook in an oven at 150°C for two and a half hours, or until the meat falls easily away from the bone with a fork.
Allow to cool.
Separate the meat from the bone and discard the bone.
Tear the meat up into smaller pieces and add to the liquid.
Refrigerate until ready to serve

To make the gnocchi:
Mash the ricotta with a fork. Add the egg, flour and parmesan.
Using a fork mix until a dough forms; the mixture will be very soft, so be very gentle.
Roll into logs, the diameter of a 10cent piece and cut into 2 cm knobs.

To cook, put the gnocchi into salted boiling water, for approximately 2 minutes or until they rise.

To prepare the dish:
While the gnocchi are cooking, heat the lamb and the liquid in a pan.
Add the peas and simmer for a minute or two until the peas are cooked.
Add the cooked gnocchi, then the fresh herbs.
Arrange on plates and cover with grated cheese.