Shepherd's Pie Gnocchi

Bring a large pot of generously salted water to a boil for the gnocchi.

In a large skillet, heat butter and olive oil over medium-high heat.

Add the diced onion and sauté until deeply golden brown, about 5-7 minutes.

Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.

Add the fresh thyme and rosemary and cook for another 30 seconds.

Add the ground lamb to the skillet. Use a spoon to break it apart and cook until fully browned.

Season the lamb with paprika, salt, and black pepper.

Pour in the Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom.

In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour the mixture into the skillet.

Add the frozen peas and diced carrots to the skillet. Bring to a simmer and let the sauce thicken slightly.

Stir in the chopped parsley, Parmesan cheese, and a splash of heavy cream.

Cook the gnocchi in the boiling water according to package directions, typically until they float (about 2-3 minutes).

Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the lamb sauce.

Gently toss everything together to coat the gnocchi in the sauce.

Serve immediately, garnished with additional Parmesan cheese and chopped chives if desired.