Caputo’s Gnocchi with Sugo Capretto

1/4 cup extra virgin olive oil
1 shredded carrot
1 medium onion, chopped fine
1 clove – garlic, minced
1 ½ lb. goat meat, trimmed, de-boned and diced
1 cup meat stock
Juice from 1 lemon
1/4 cup Italian parsley, chopped
2 lbs. frozen gnocchi
Grated Pecorino cheese for the table

Heat the olive oil in a large skillet, add the carrots, onion and garlic and saute until just tender, add the goat saute for an additional 5 minutes. Add the meat stock and lemon juice, simmer for about 15 minutes, uncovered, allowing the sauce to reduce to a mosderate thickness.

Meanwhile, cook the gnocchi as per instructions. Drain the gnocchi and place in the skillet with the sauce, toss in the parsley and mix well. Place on a serving platter and serve with plenty of Pecorino cheese.

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