The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gnocchi with Middle Eastern Ragout & Pine Nuts
Dig into this moreish pasta dish, starring pillow nuggets of potato gnocchi. A Middle Eastern-inspired lentil ragout with harissa, earthy spices and vitamin-dense spinach. Aubergines and peppers make it a meat-free delight. Cooling yoghurt and crunchy heart-healthy pine nuts to finish it off.
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 pepper
- 500g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 1 onion
- 80g baby spinach
- 2 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 20g pine nuts
- 2 aubergine
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 3 garlic clove
- 1 handful of fresh mint
Nutritional Information
Calories: 454
Protein: 13g
Carbs: 66g
Fat: 16g
Gnocchi with Middle Eastern Ragout & Pine Nuts
Dig into this moreish pasta dish, starring pillow nuggets of potato gnocchi. A Middle Eastern-inspired lentil ragout with harissa, earthy spices and vitamin-dense spinach. Aubergines and peppers make it a meat-free delight. Cooling yoghurt and crunchy heart-healthy pine nuts to finish it off.
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Cooking Instructions
- Roughly dice the onion. Dice the aubergines into 2cm cubes. Thinly slice the peppers. Heat a large frying pan with 2 tbsp oil on medium-high heat. Add the onion, aubergines and pepper sand cook for 5-7 mins, stirring occasionally, until softening. Season with sea salt and black pepper.
- Finely chop or crush the garlic. Add the garlic and spice mix to the pan. Cook for 1 min, then add the lentils, chopped tomatoes and 200ml hot water. Cook for 5-6 mins, until thickened. Season with sea salt and black pepper.
- Bring a large saucepan filled with salted hot water to a boil. Add the gnocchi and spinach simmer for 2 mins, or until they float to the surface, then drain.
- Pick the mint leaves from the stalks and roughly chop. Add the cooked gnocchi, spinach, harissa and half the mint to the lentils. Mix to combine. Season with sea salt and black pepper.
- Serve the gnocchi in bowls and garnish with the pine nuts and remaining mint. Finish with a dollop of yoghurt on top.
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