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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
- 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 sugar
- 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 rocket leaves
- fresh thyme, to garnish
- ¼ cup grated parmesan, to serve
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Instructions
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 589cal
-
Kilojoules 2460kJ
-
Protein 27g
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Total fat 23g
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–Saturated fat 5g
-
Carbohydrates 65g
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–Sugars 15g
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Dietary fibre 15g
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Sodium 710mg
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Calcium 350mg
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Iron 10mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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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.