Gnocchi with lentil vegetables

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 3
  • 150 g dried dish lenses
  • 250 g Carrots
  • 250 g Leeks (leek)
  • 1 Onion
  • 1 Garlic clove
  • 3 TABLESPOONS Olive oil
  • 3 TABLESPOONS Tomato paste
  • 7-10 Tbsp dried marjoram
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g Pork sausage in a ring (approx. 1/2 ring)
  • 600 g fresh gnocchi (from the refrigerator)
  • 400 ml Vegetable broth

Directions

  1. 1

    Cook the lentils in boiling water for 20-30 minutes until al dente. Peel and clean the carrots. Clean the leek and wash thoroughly. Peel onion and garlic. Cut prepared vegetables into fine cubes.

  2. 2

    Heat 1 tablespoon of oil and sauté the diced vegetables for about 5 minutes, turning them over. Add tomato paste and stir in. Season to taste with marjoram, salt and pepper. Peel and slice the sausage. Heat 2 tablespoons of oil in a frying pan and fry the gnocchi for approx. 6 minutes while turning.

  3. 3

    Remove the gnocchi and keep warm. Fry the sausage slices in the frying fat for about 4 minutes while turning. Pour lentils into a sieve. Add lentils and stock to the vegetables, bring to the boil and simmer for another 5 minutes.

  4. 4

    Place the gnocchi in the sausage pan and fold in. Arrange gnocchi and lentil vegetables on plates.

Nutrition Facts

KCAL
830 kcal
CARBS
108 g
FATS
28 g
PROTEINS
33 g

Categories & Tags

Main DishesAutumnPasta