· recipe ·

Gnocchi with Lentil Ragu

Name: Gnocchi with Lentil Ragu
Prep time: 55 min
Cook time: 75 min
Total time: 130 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 2 1/2 tsp Fine table salt; 28 oz Canned tomatoes; 2 cups Vegetable broth; 3/4 cup Dry red wine; 2 Tbsp Olive oil; 2 sprigs Fresh rosemary; 1/2 tsp Ground black pepper; 1 cup Dry green lentils; 1 medium Yellow onion; 1 medium Carrot; 2 stalks Celery; 2 cloves Garlic; 2 oz Parmesan

Green lentils keep a little bite as they cook, giving this meatless ragù its substantial texture.

type: Potato · Eggless
sauce: Tomato · Lentils

Time and servings

Prep: 55 min
Cook: 75 min
Total: 130 min
Servings: 4

Nutrition per serving

Calories: about 660
Protein: 28 g
Fat: 12 g
Carbs: 105 g

Build the soffritto
Start the ragù before making the gnocchi. Finely dice the onion, carrot, and celery. Heat the olive oil in a Dutch oven and cook the vegetables until soft; thinly slice the garlic and add it for the final minute.
Reduce the wine
Add the red wine and scrape the browned layer from the pot. Simmer until the volume has reduced by about half.
Simmer the lentil ragù
Rinse the green lentils, crush the canned tomatoes, and add both with the vegetable broth, rosemary, and black pepper. Maintain a low simmer with the lid ajar until the lentils are tender and the sauce is thick but spoonable, 40 to 50 minutes. Prepare and shape the gnocchi while it simmers. Remove the rosemary stems and take the ragù off the heat once the lentils are tender.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with 1/2 tsp3 g of the salt and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →
Heat the cooking water
Once the gnocchi are shaped, bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Rewarm the lentil ragù
While the cooking water heats, return the ragù to low heat and stir until gently bubbling. Add a splash of water only if it has become too thick to coat the gnocchi.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the ragù.
Coat and serve
Fold the gnocchi through the ragù over low heat for 1 minute. Finely grate the Parmesan over each serving.