Vege 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
Total cost: $14.90 / $7.45 per serve
(at time of publication)
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
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
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Protein 27g
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Total fat 23g
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–Saturated fat 5g
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Carbohydrates 65g
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–Sugars 15g
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Dietary fibre 15g
-
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.
Photographer: Bryce Carleton
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
One comment on Vege gnocchi with mushroom ragout
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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.