Gnocchi with mushroom and lentil ragù
Today we have a gnocchi recipe for you from @tinastausendschoen , prepared with our Adamant® Comfort pan. .
The Adamant® Comfort Pan This pan is ideal for preparing this dish and is suitable for all types of cooktops. Thanks to its excellent heat conductivity, it allows for both gentle and crispy frying. This is what makes the Adamant® pan so special. a true all-rounder on the stove.
Have fun trying it out.
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 small onion, diced | |
| 1 | Carrot, finely diced |
| 1-2 cloves of garlic, pressed | |
| 1 tbsp | Olive oil |
| 2 | sprigs of thyme |
| 150 g | mixed fresh mushrooms, sliced |
| 1 | Can of diced tomatoes (400g) |
| 1 | Can of lentils (400g), drained |
| 1 tsp | Smoked paprika powder |
| 4 tbsp | Soy sauce |
| 250 g | Gnocchi from the deli counter or homemade |
Instructions
Step 1 of 5:
Sauté the onions and diced carrots in a little olive oil over low heat for about 5 minutes.
Step 2 of 5:
Increase the heat and add the mushrooms along with the garlic, thyme, and paprika powder, and fry for about 5-7 minutes. Stir occasionally.
Step 3 of 5:
Add the lentils, soy sauce, and tomatoes and stir. Add more broth or water if needed. Bring to a boil and let simmer gently uncovered for about 10 minutes.
Step 4 of 5:
Meanwhile, prepare the gnocchi according to package directions.
Step 5 of 5:
Season the ragù again with salt and pepper and serve over the drained gnocchi.
