Vegie gnocchi with mushroom ragout

5-a-day? Why not try 7-a-day serves of vege with this vegetarian gnocchi recipe for two!

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

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

Instructions

Stay Awake

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.

Variations

Make it gluten free: Use gluten-free flour and check stock is gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 589 cal

Kilojoules 2460 kJ

Protein 27 g

Total fat 23 g

Saturated fat 5 g

Carbohydrates 65 g

Sugar 15 g

Dietary fibre 15 g

Sodium 710 mg

Calcium 350 mg

Iron 10 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

One comment on Vegie gnocchi with mushroom ragout

Arlene Du Cann October 20, 2021 at 7:30 pm #

Ive been making ricotta gnocchi for years, but after making a sausage dish with veg mash I decided to try this potato gnocchi recipe. As usual I had to adapt to what I had. I used asparagus for my green veg, my tomatoes had chilli in them and I replaced fresh mushrooms with tinned mushrooms. The veg gnocchi was really good. I had heard tales from friends of potato gnocchi disintegrating when cooked but this was excellent. I will certainly make it again.

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