Gnocchi with Lentil Ragù
with Parmesan
You'll need: Stovetop · Frying Pan
A ragù that tastes like it's been cooking for hours but doesn't even need half of one. The gnocchi come out of the frying pan instead of the pot – golden brown outside, fluffy inside.
Ingredients for 2 servings
- For the ragù
- 2 tbspOlive oil
- 1Onion
- 1Carrot
- 2 clovesGarlic
- 1 tbspTomato paste
- 100 gBrown lentils
- 1 canChopped tomatoes (canned), 400 g
- 250 mlVegetable stock
- 1 sprigRosemary
- 1 pinchSalt
- 2 pinchesPepper
- For the gnocchi
- 500 gGnocchi (chilled)
- 1 tbspButter
- To serve
- 40 gParmesan, freshly grated
- 1 handfulBasil
Contains: Gluten, Milk, Celery
Method
Step 1: Finely dice the onion, carrot and garlic.
Step 2: Heat the oil in a pot and sweat the vegetables for 4 minutes. Add the tomato purée and toast for 1 minute.
Timer: 5 min
Step 3: Rinse the lentils and add them to the pot with the tomatoes, stock and rosemary. Cover and simmer for 15 minutes until the lentils are tender. Add a splash of water if needed.
Timer: 15 min
Step 4: Meanwhile, heat the butter in a frying pan and fry the gnocchi for 7 minutes until golden brown all over.
Timer: 7 min
Step 5: Remove the rosemary sprig and season the ragù with salt and pepper.
Step 6: Fold the gnocchi into the ragù and serve with Parmesan and basil.
Tips
- Taste a lentil after 15 minutes – depending on the variety and age, they may need a few minutes longer.
- Don't boil gnocchi from the chilled aisle – fry them straight away. It saves a pot and gives them a crust.
Swaps
- Vegan: replace the butter with olive oil and the Parmesan with nutritional yeast.
- Instead of brown lentils: red lentils, which are cooked in just 10 minutes.
Storage
The ragù keeps for 3 days in the fridge; the gnocchi are best fried fresh.
Nutrition per serving
| Calories | 857 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 118 g |
| Fat | 25 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: Vince Alongi · CC BY 2.0
