Gnocchi with mushroom and lentil ragù
Today we’ve got a gnocchi recipe for you from @tinastausendschoen, made with our Adamant® Comfort pan.
The Adamant® Comfort pan is ideal for preparing this dish and is suitable for all hob types. You can flip pancakes in no time at all. Use metal utensils with confidence. You can sear at high heat or cook gently, let sauces bubble until all the ingredients have come together into a harmonious whole. And finally, proudly serve the result at the table. Our Adamant® Collection makes all of this effortless. After eating, cleaning is also a breeze. Made in Germany for the highest standards.
Enjoy trying it out.
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 | kleine Zwiebel, gewürfelt |
| 1 | Möhre in feinen Würfeln |
| 1-2 | Knoblauchzehen, gepresst |
| 1 EL | Olivenöl |
| 2 | Zweige Thymian |
| 150 g | gemischte frische Pilze, in Scheiben |
| 1 | Dose stückige Tomaten (400g) |
| 1 | Dose Linsen (400g), abgetropft |
| 1 TL | Paprikapulver, geräuchert |
| 4 EL | Sojasauce |
| 250 g | Gnocchi aus der Frischetheke oder selbstgemacht |
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.
