Gnocchi with mushroom-lentil ragu

This hearty veg-packed ragu contains mushrooms and soy sauce for an almost meaty, umami flavour

Ingredients

Instructions

1. Heat the oil in a large saucepan or deep frying pan. Cook the onion and carrot with a good pinch of salt over a low heat, covered, for
   5 minutes until softened. Increase the heat and add the mushrooms, garlic, smoked paprika and thyme and cook for a further
   5 minutes, uncovered and stirring occasionally, until the mushrooms take on some colour.
2. Tip in the lentils, tomatoes, soy, 75 ml water and some black pepper, then bring to the boil. Lower the heat and bubble for
   10 minutes until slightly reduced. Check the seasoning to taste.
3. Meanwhile, cook the gnocchi in salted boiling water following pack instructions.
4. Once cooked, drain the gnocchi, divide between 2 shallow bowls and ladle over the ragu to serve.

Nutrition