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Gnocchi Bolognese
This is a spin on an Italian classic. Fluffy potato gnocchi are a great stand-in for spaghetti. Whip up a satisfying lentil and veg-packed bolognese sauce to serve with them.
Ingredients
- 1 onion
- 1 carrot
- 1 celery stick
- 200g chestnut mushrooms
- 2 garlic cloves
- A handful of rosemary
- 1 bay leaf
- 400g tin of chopped tomatoes
- 400g tin of green lentils
- 1 tbsp Worcester sauce
- 400g gnocchi
Prep: 10 mins | Cook: 35 mins
Method
1. Peel and finely chop the onion and carrot. Trim the dry ends off the celery stick and finely chop it. Rinse the chestnut mushrooms and slice or tear into small pieces.
2. Drizzle 1 tbsp olive oil into a large pan over a medium-low heat. Add the chopped veg, season with a pinch of salt and pepper, then pop a lid on the pan (or use a baking tray if you don’t have one). Fry the veg, stirring often, for 10 mins, till they’re glossy and starting to soften.
3. While the veg fry, peel and crush or grate the garlic cloves. Pick the rosemary leaves off their woody stems and finely chop. Stir the garlic and rosemary into the veg, tuck in the bay leaf, then cook, stirring, for 2 mins till the pan smells aromatic.
4. Drain the lentils, then add them to the pan with the chopped tomatoes. Add the worcester sauce and a pinch more salt and pepper. Stir well, then bring to the boil. Turn the heat down, pop the lid back on and simmer for 20 mins, stirring occasionally, till the sauce has thickened and the lentils are tender.
5. Meanwhile, place a large pan of salted water on a medium heat and bring to the boil. When the sauce has 5 mins cooking time left, add the gnocchi to the water and simmer for 4–5 mins till they float to the surface. Drain straight away.
6. Taste the sauce and add a pinch more salt, pepper, or sugar, if you think it needs it. Add the gnocchi to the sauce. and gently toss to coat. Divide between warm plates or bowls and serve.
7. Love Your Leftovers
The gnocchi bolognese will keep for up to 3 days in the fridge in airtight tubs, or you can freeze it for up to 3 months. Dividebetween the tubs, seal and chill or freeze. Defrost overnight, if necessary. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.
The gnocchi bolognese will keep for up to 3 days in the fridge in airtight tubs, or you can freeze it for up to 3 months. Dividebetween the tubs, seal and chill or freeze. Defrost overnight, if necessary. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.
8. Energy Saver
When you’re frying veggies to start making a sauce, soup or stew, popping a lid on the pan helps to keep the heat and steam in the pan, speeding up the cook time and saving energy. If you don’t have a lid, use a baking tray to cover the pan or a circle of greaseproof paper laid over the top of the veggies. Remove occasionally to stir the veg.
When you’re frying veggies to start making a sauce, soup or stew, popping a lid on the pan helps to keep the heat and steam in the pan, speeding up the cook time and saving energy. If you don’t have a lid, use a baking tray to cover the pan or a circle of greaseproof paper laid over the top of the veggies. Remove occasionally to stir the veg.
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