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
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.
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