Equipment
Ingredients
Ragu Base
- 15 ml olive oil
- 3 g sweet paprika
- 3 g dried oregano
- 1½ g red pepper flakes
- 5 garlic, cloves
- 100 g yellow onion, diced
- 2 celery, stalks
- 250 g cremini mushrooms, sliced
- 150 g carrot, diced
- 33 g tomato paste
- 45 ml dark soy sauce
- 400 g canned crushed tomatoes
- 500 ml vegetable stock
- 200 g green lentils, rinsed
- 4 g granulated sugar
Final Components
- 800 g fresh gnocchi
- 5 g fine sea salt
- 2 g freshly ground black pepper
- 10 fresh basil leaves, sliced
- 10 g parmesan cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 610 kcal
- Protein
- 31 g
- Carbohydrates
- 131 g
- Fat
- 8 g
- Fiber
- 21 g
- Sugar
- 17 g
- Sodium
- 2794 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 2 mg
- Potassium
- 1993 mg
- Calcium
- 228 mg
- Iron
- 11.4 mg
- Magnesium
- 58 mg
- Phosphorus
- 184 mg
- Zinc
- 1.6 mg
- Vitamin A
- 627 mcg
- Vitamin C
- 26 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.9 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.7 mg
- Folate
- 39 mcg
- Water
- 305 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a large saucepan over medium heat. Add the paprika, oregano, and red pepper flakes (if using). Cook for 1 minute, stirring frequently, until fragrant.
Add the minced garlic, diced onion, and diced celery to the saucepan. Cook for 5 minutes, or until the vegetables begin to soften, stirring occasionally.
Add the sliced mushrooms and diced carrots. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and softened, and carrots begin to soften.
Stir in the tomato paste and soy sauce. Cook for 1 minute, stirring constantly.
Pour in the crushed tomatoes and vegetable stock. Stir in the green lentils and sugar. Bring the mixture to a simmer.
Simmer the ragu for 15 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened slightly. Season generously with salt and freshly ground black pepper to taste.
Add the fresh gnocchi directly into the simmering sauce. Stir gently to combine, and cook for 2-3 minutes, or until the gnocchi are tender and heated through.
Serve the saucy lentil gnocchi ragu immediately in bowls. Garnish with sliced fresh basil leaves and freshly grated Parmesan cheese (or dairy-free alternative).
Chef's Notes
- For richer flavor, use a vegetable stock with depth, like one made with roasted vegetables.
- The lentils will continue to absorb liquid as the dish rests. If making ahead, reserve some sauce to loosen the dish when reheating.
- If you prefer to cook dried gnocchi, you can add them at the same stage and cook according to the package directions, or until they float to the top and are tender.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Freezer: 3 months — Freeze in an airtight container. Defrost in refrigerator overnight.
Reheating: Reheat gently in a saucepan over medium heat, or in the microwave.
Troubleshooting
Ragu is too thin.
Cause:
Prevention:
Gnocchi is mushy
Cause:
Prevention:
Cultural Context
This dish is inspired by Italian ragu, but with lentils instead of meat. It provides a hearty, flavorful, and vegetarian take on a traditional dish.
