Gnocchi with red wine, lentil and olive sauce
23 March 2018
Ingredients
- olive oil, 1-2 tbsp
- brown onion, 1 large (finely diced)
- minced garlic, 1 tbsp
- red wine, 1/2 cup
- chilli flakes, 1/2 tsp (or chilli powder or paste)
- vege stock powder, 1 tsp
- olives, 1/2 cup (pitted and minced; I use kalamata)
- diced tomatoes, 2 tins
- brown lentils, 1 tin (drained and rinsed)
- lemon juice, 1/4 cup
- cherry tomatoes, 1 punnet (whole; optional)
- basil, handful (roughly chopped)
- gnocchi, 1 kg
- parmesan, to taste (optional)
Instructions
- Heat olive oil in a large pan over medium heat (high if you're in a hurry) and add finely diced onion and garlic. Cook until translucent.
- Add red wine, chilli flakes and vege stock powder and simmer until reduced by half (or just continue with the next step if you're in a hurry).
- Add olives, diced tomatoes, lentils, lemon juice, cherry tomatoes and basil. Season to taste. If you like the sauce really thick you might want to boil it down a little, otherwise just cook until gnocchi is ready (next step).
- Cook gnocchi according to package instructions.
- Serve gnocchi topped with sauce and parmesan. Enjoy!