Vegie gnocchi with mushroom ragout

Instructions

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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.