Gnocchi with mushroom and lentil ragù
Today we have a gnocchi recipe for you from @tinastausendschoen, made with our Adamant® Comfort Frying Pan.
The Adamant® Comfort Frying Pan is ideal for preparing this dish and is suitable for all stovetops. Thanks to the excellent heat conductivity of the Frying Pan, you can use it for gentle as well as crispy frying. That makes the Adamant® Frying Pan a true all-rounder on the hob.
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.
