From: Executive chef Elise Wiggins, Panzano, Denver. Yield: 12 servings. 5 lb. ground American lamb 1 cup fresh mint, finely chopped ¼ cup chopped garlic 2 Tbsp. sea salt 2 Tbsp. fresh cracked black pepper 6 cups gnocchi, cooked mint pesto (recipe follows) as needed, balsamic reduction as needed, micro greens as needed, crumbled goat cheese 1 cup curried pine nuts (recipe follows) Mint Pesto: 1 cup fresh mint leaves ½ cup Italian flat leaf parsley ...
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