- 400g floury potatoes
- 400g sweet potatoes
- 1tbsp olive oil
- 4 spring onions, chopped
- 300g mushrooms, finely chopped
- 50g red lentils
- 400g can no added salt chopped tomatoes
- 2 very low salt vegetable stock cubes, dissolved in 250ml boiling water
- 100ml red wine (optional)
- 2tsp chopped fresh thyme, plus extra sprigs to garnish
- 1tsp brown sugar
- 160g plain flour, plus extra to dust
- 2 eggs, beaten
- 2 handfuls spinach or rocket leaves
- 30g parmesan-style vegetarian cheese, grated, to serve
- Prick the potatoes and sweet potatoes well and microwave on high for about 10 min until they are cooked through. Set aside to cool slightly.
- Put the oil in a medium pan set over a medium heat. Add the spring onions and cook for 2 min, then add the mushrooms and cook, stirring, for 5 min until they’re browned and softened. Add the lentils, tomatoes, stock, wine, if using, thyme and sugar. Bring to a simmer and cook for 20 min until the liquid has reduced.
- Meanwhile, bring a large saucepan of water to the boil. Scoop out the potato and sweet potato flesh from the skins into a large bowl and mash well. Add the flour, eggs and some freshly ground black pepper andstir to make a dough.
- Put the dough on a board dusted with flour, divide it in half, then roll each half into a long sausage. Cut each sausage into bite-size pieces to form gnocchi, sprinkling them with a little flour if they’re too sticky.
- Add the gnocchi to the boiling water. Cook for 1–2 min until they float to the surface, then cook for a further 1 min. Transfer to 4 plates or bowls using a strainer or slotted spoon.
- Add the spinach or rocket to the sauce and stir to wilt, then pour the sauce over the gnocchi. Serve sprinkled with the grated parmesan and the thyme sprigs.
Nutrition per serving
Read more on how we calculate nutrition.
527 19g 10g 3.2g 8.9g 12g 0.6g 215mg 79g 4.8mg