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.
Serving size
Ingredients
Ingredients
-
253g bijoux verts lentils in salted water(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
-
600g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 480g chestnut mushrooms
- 2 carrot
-
300g vegetable gravy (Celery)(Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 4 tbsp tomato purée
- 20g pecans (Nuts)
- 4 garlic clove
Allergens
Contains:
Celery, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 76Kcal | 444Kcal |
| 319kJ | 1858kJ | |
| Fat | 2.1g | 12g |
| of which saturates | 0.3g | 1.6g |
| Carbohydrates | 12g | 68g |
| of which sugars | 2.1g | 12g |
| Protein | 2.1g | 12g |
| Salt | 0.43g | 2.5g |
| Fibre | 1.8g | 11g |
Vegan
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Lentil & Mushroom Ragu Gnocchi
These Lentil & Mushroom Ragu Gnocchi are sheer comfort in a bowl. Think pillowy gnocchi coated in a rich, umami ragu, with earthy mushrooms and lentils. It doesn't get much better than this.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan & a sieve
Golden mushrooms
- Thinly slice the mushrooms
- Heat a large frying pan with 2 tbsp oil over medium-high heat. Once hot, add the mushrooms and cook for 5-8 mins undisturbed, until golden brown
Meanwhile, get your simmer on
- Finely dice the onion. Dice the carrots into 1cm cubes (peel optional)
- Finely chop or crush the garlic
- Add the onion, carrot and garlic to the mushrooms and cook for a further 5-8 mins, until softening
- Drain and rinse the lentils, then add to the mushroom pan along with the tomato puree, nutritional yeast, gravy and 200ml of water
- Simmer for 8-10 mins, until the sauce has reduced and the veg is soft. Season with salt and pepper
Gnocchi time
- Add the gnocchi to the saucepan and simmer for 2 mins, or until they float to the surface, then drain
Last bits & plate up
- Finely chop the parsley
- Add the gnocchi and parsley to the mushroom pan, and mix well to combine
- Serve in bowls topped with the pecans
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