Vegan Gnocchi Lentil Ragu
Pillowy gnocchi coated in a rich vegan lentil ragù made with tomatoes, vegetables and aromatic herbs. This hearty plant-based dinner is full of savory flavor and perfect for preparing ahead.
Equipment
- 1 large, deep skillet or sauté pan
- 1 large saucepan
- 1 Colander
- 1 chopping board
- 1 sharp knife
- 1 wooden spoon or spatula
Ingredients
- 1.5 lbs vegan gnocchi 700g, homemade or store-bought
For the ragu:
- 2 tablespoons olive oil 30 ml
- 2 stals celery finely diced
- 1 whole carrot finely diced
- 1 whole onion diced
- 10.5 oz chestnut mushrooms 300g, sliced
- 2 tablespoons tomato puree tomato paste
- 1 14-oz can chopped tomatoes 400g
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika powder
- 2 tablespoons balsamic vinegar 30 ml
- 1 14-oz can brown lentils 8.5 oz / 240g drained weight, drained & rinsed
- salt & pepper to taste
For serving:
- freshly ground black pepper
- fresh chives, parsley or basil chopped
- vegan parmesan optional
- chili flakes optional
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook until softened and translucent. Add the mushrooms and cook, stirring occasionally, until they have released their moisture and started to brown. Stir in the garlic and cook for another minute, or until fragrant.
- Add the tomato paste, dried herbs and seasonings. Stir well and cook for 1-2 minutes, allowing the tomato paste to darken slightly.
- Pour in the canned tomatoes and vegetable stock, then stir in the drained lentils. Bring the sauce to a gentle simmer and cook uncovered until it has thickened, stirring occasionally. Add a splash of stock or water if it becomes too thick, or continue simmering if it remains watery.
- Taste and adjust the salt, black pepper and other seasonings as needed.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to the package instructions. Once the gnocchi is tender and rises to the surface, drain it promptly. Reserve a small amount of the cooking water in case the sauce needs loosening.
- Add the drained gnocchi to the skillet and gently fold it through the lentil ragu until evenly coated. Warm everything together for 1-2 minutes. Add a splash of reserved cooking water or vegetable stock if needed.
- Serve with vegan Parmesan, freshly ground black pepper and chopped parsley or basil.
Notes
- Lentils: Brown or green lentils work particularly well because they hold their shape in the sauce. If using canned lentils, drain and rinse them before adding.
- Using dried lentils: Cook dried lentils separately before adding them to the ragu. Adding them uncooked would require more liquid and a considerably longer cooking time.
- Gnocchi: Check the package to make sure the gnocchi is vegan, as some varieties contain milk or egg.
- Cooking the gnocchi: Remove the gnocchi from the water as soon as it is tender. Overcooking can make it soft and sticky.
- Sauce consistency: The finished ragu should be thick enough to cling to the gnocchi. Add a splash of stock or water if it becomes too thick, or simmer it uncovered for longer if it is watery.
- Mushrooms: Cook the mushrooms until the moisture they release has evaporated and they begin to brown. This gives the ragu a richer flavor.
- Optional crispy gnocchi: After boiling and draining, pan-fry the gnocchi in a little oil until lightly golden before adding it to the sauce.
- Gluten-free option: Use gluten-free gnocchi and check that the vegetable stock and seasonings are also certified gluten-free.
- Make ahead: The lentil ragu can be prepared up to three days in advance. Reheat it while cooking the gnocchi separately, then combine just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to three days. Store the gnocchi and ragu separately where possible for the best texture.
- Reheating: Reheat gently in a skillet with a splash of water or vegetable stock until piping hot throughout.
- Freezing: Freeze the lentil ragu without the gnocchi for up to three months. Defrost overnight in the refrigerator and serve with freshly cooked gnocchi.