Gnocchi with mushroom-lentil ragù
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photography by Andrew Burton
Gnocchi with mushroom-lentil ragù
This hearty veg-packed ragù contains mushrooms and soy sauce for an almost meaty, umami flavour
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
496Kcal
Fat
7gr
Saturates
1gr
Carbs
82gr
Sugars
17gr
Fibre
13gr
Protein
18gr
Salt
2.6gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 125g mixed mushrooms, roughly sliced (we used speciality mushroom mix)
- 2 garlic cloves, crushed
- 1½ tsp smoked paprika
- 1 tsp dried thyme
- 1 x 400g tin green lentils, rinsed and drained
- 1 x 400g tin chopped tomatoes
- 1 tbsp soy sauce
- 300g gnocchi*
Step by step
To store
If you like, double up on the ragù sauce, and freeze the extra portions. This versatile ragù can also be used as a baked sweet potato topping or ladled over pasta.
- Heat the oil in a large saucepan or deep frying pan. Cook the onion and carrot with a good pinch of salt over a low heat, covered, for 5 minutes until softened. Increase the heat and add the mushrooms, garlic, smoked paprika and thyme and cook for a further 5 minutes, uncovered and stirring occasionally, until the mushrooms take on some colour.
- Tip in the lentils, tomatoes, soy, 75ml water and some black pepper, then bring to the boil. Lower the heat and bubble for 10 minutes until slightly reduced. Check the seasoning to taste.
- Meanwhile, cook the gnocchi in salted boiling water following pack instructions.
-
Once cooked, drain the gnocchi, divide between 2 shallow bowls and ladle over the ragù to serve.
*Use dairy-free gnocchi if required, or if vegan.
