Knock up this deeply flavoured gnocchi in 20 short ones for some cosy midweek feels. Draped in a saucy lamb ragu pumped up with protein-packing pulses, these potato pillows are a one-pan win. Parmesan on top is obligatory.
Heat oil in a frypan over medium heat. Add lamb and ¼ teaspoon salt flakes and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. While lamb is cooking, continue with step 2.
Peel and dice eschalot. Peel and crush garlic. Dice carrot into 1cm pieces. Pick rosemary leaves from their stems and roughly chop.
Add carrot, eschalot, rosemary and garlic to lamb and cook for 2–3 minutes or until fragrant and eschalot has softened.
Drain chickpeas and rinse. Add chickpeas, tomatoes, 60ml (¼ cup) water and stock cube to pan. Bring to a simmer and cook for 3–4 minutes.
Add 125ml (½ cup) water to ragu and bring to a simmer. Add gnocchi and cook, stirring, for 3 minutes or until warmed through. Season to taste with salt and pepper.
Toss salad leaves with your favourite dressing. Divide gnocchi and lamb ragu between bowls and top with parmesan. Serve with salad.