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Serving: 4

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

INGREDIENTS

Lentil sauce:
 30 ml (2 tbsp) butter
 1 small onion, finely chopped
 1 green pepper, seeded and chopped
 1 small carrot, finely chopped
 1 celery stalk, finely chopped
 100 ml brown lentils, rinse well
 1 g Italian chopped tomatoes
 30 ml (2 tbsp) fresh basil, snipped
 Salt and freshly ground black pepper, to taste
Gnocchi
 2 large potatoes, cooked
 90 ml cake flour, plus extra for dusting
 1 large egg, lightly beaten
 Salt, to taste
 Parmesan, freshly grated, to serve

DIRECTIONS

1

For the sauce, melt the butter and sauté the onion for a few seconds, add the pepper, carrot and celery and continue to cook for a few more minutes.

2

Add the lentils, tomato and basil, season and continue to cook while stirring for a minute or two. Add a little water if the sauce is getting very thick. Cover and cook until the lentils are soft.

3

For the gnocchi, add the flour and salt as well as the egg and with your hands work the flour and egg into a soft yet manageable dough. On a lightly floured work surface, knead the dough until smooth dusting with flour if it gets very sticky. Try not to overwork the dough.

4

Divide the dough into portions and roll each portion in a long rope, cut into 2cm slices and gently roll each dough piece against the back of a fork to make ridges, then arrange in a single layer on a floured work surface.

5

Cook the gnocchi in plenty of salted boiling water until most have floated to the top about 2 minutes. With a slotted spoon gently remove the gnocchi into a serving bowl and toss through the sauce. Sprinkle with Parmesan and serve.

Description:
6

Freeze raw gnocchi on baking sheets until firm, transfer to freezer bags and freeze, up to 1 month. Yes, 1 month. Like fine mature red wine, so is our magnifique gnocchi. Thaw at room temperature on parchment-lined sheets, 30 minutes, before boiling. Lentils add essential vitamins, minerals and fiber to your diet, and they can provide protein and sustenance that can replace meat in a meal.

Ingredients

Lentil sauce:
 30 ml (2 tbsp) butter
 1 small onion, finely chopped
 1 green pepper, seeded and chopped
 1 small carrot, finely chopped
 1 celery stalk, finely chopped
 100 ml brown lentils, rinse well
 1 g Italian chopped tomatoes
 30 ml (2 tbsp) fresh basil, snipped
 Salt and freshly ground black pepper, to taste
Gnocchi
 2 large potatoes, cooked
 90 ml cake flour, plus extra for dusting
 1 large egg, lightly beaten
 Salt, to taste
 Parmesan, freshly grated, to serve

Directions

1

For the sauce, melt the butter and sauté the onion for a few seconds, add the pepper, carrot and celery and continue to cook for a few more minutes.

2

Add the lentils, tomato and basil, season and continue to cook while stirring for a minute or two. Add a little water if the sauce is getting very thick. Cover and cook until the lentils are soft.

3

For the gnocchi, add the flour and salt as well as the egg and with your hands work the flour and egg into a soft yet manageable dough. On a lightly floured work surface, knead the dough until smooth dusting with flour if it gets very sticky. Try not to overwork the dough.

4

Divide the dough into portions and roll each portion in a long rope, cut into 2cm slices and gently roll each dough piece against the back of a fork to make ridges, then arrange in a single layer on a floured work surface.

5

Cook the gnocchi in plenty of salted boiling water until most have floated to the top about 2 minutes. With a slotted spoon gently remove the gnocchi into a serving bowl and toss through the sauce. Sprinkle with Parmesan and serve.

Description:
6

Freeze raw gnocchi on baking sheets until firm, transfer to freezer bags and freeze, up to 1 month. Yes, 1 month. Like fine mature red wine, so is our magnifique gnocchi. Thaw at room temperature on parchment-lined sheets, 30 minutes, before boiling. Lentils add essential vitamins, minerals and fiber to your diet, and they can provide protein and sustenance that can replace meat in a meal.

Gnocchi topped with chunky lentil sauce