Kumara & Horopito Gnocchi with Pan Fried Lamb Chimichurri Dressing

10 min


15 min

Some dishes are heavenly, and this is definitely one of them. Sweet kumara, peppery horopito with the caramalised lamb and punchy dressing. All in all, a sensational celebration dish to share. Or not, totally up to you – ha!


  • 2 lamb loins
  • Drizzle oil
  • 500g Pasta Vera – Kumara & Horopito Gnocchi


  • Large handful parsley, finely chopped
  • 1 tbsp dried or ¼ cup fresh oregano, finely chopped
  • ½ cup oil
  • 2 tbsp red wine vinegar
  • 2 – 3 cloves garlic, crushed
  • 1 small red chilli, deseeded, chopped
  • 1 small red onion, finely chopped
  • Salt and pepper


  • Rub the lamb with a little oil, season with plenty of salt and black pepper.  Drizzle a little more oil into a non-stick frying pan (or you could BBQ it).  When almost smoking hot, gently place the loins into the pan and fry to your liking – for medium rare – 10 – 12 mins in the pan.
  • I like to remove from the pan, just before it’s ready as it will continue to cook once it’s on a plate.  Cover with foil and leave to rest.
  • Fill a saucepan of water, season generously with salt. Bring to a boil.  Gently tumble in your gnocchi.  When they float to the surface, drain and set aside.
  • In a smaller bowl add the dressing ingredients, mix well.  Taste and season.
  • Add the gnocchi toss gently through the dressing.

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