Vege gnocchi with mushroom ragout
Nutrition Info.(per serve)
- 1½ tablespoons olive oil
- 2 spring onions, chopped
- 1 clove garlic, finely chopped
- 4 cups finely chopped mushrooms
- ¼ cup red lentils
- 400g can no-added-salt chopped tomatoes
- 1 cup reduced-salt chicken or vegetable stock
- ¼ cup red wine (optional)
- 1 teaspoon brown sugarlight brown cane sugarX
- 1 cup cooked and cooled mashed vegetables and potatoes
- ½ cup flour, plus more for dusting
- 1 egg
- pinch of salt
- 2 cups spinach or rocketarugulaX leaves
- fresh thyme, to garnish
- ¼ cup grated parmesan, to serve
Total fat 23g
Saturated fat 5g
Dietary fibre 15g
1 In a large saucepan, heat half of the olive oil over medium. Add onions and garlic. Cook for 2 minutes. Add mushrooms and cook, stirring, for 5 minutes, until mushrooms are browned and softened. Add lentils, tomatoes, stock, wine, if using, and sugar. Bring to a simmer and cook for 20 minutes, until liquid has reduced.
2 Meanwhile, bring a large saucepan of salted water to the boil. In a large bowl, combine mashed vegetables, flour, egg and salt, making a dough.
3 Place dough on a floured board and divide in two. Roll into long sausages. Cut each sausage into bite-sized pieces, sprinkling gently with flour if they’re too sticky.
4 Add gnocchi pieces to boiling water. Cook until they float to the surface, then cook a further minute. Remove with strainer or slotted spoon.
5 Just before serving, add spinach or rocket to sauce, to wilt. Serve gnocchi with sauce, sprinkled with fresh thyme and parmesan.
Make it gluten free: Use gluten-free flour and check stock is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us