Vegetarian gnocchi shepherds pieAugust 8, 2013
A quick and easy Italian dish which will become the family favourite instantly.
Ingredients for two people
|2 tbs||olive oil|
|1||red onion, finely diced|
|1||carrot, finely cubed|
|1 tin||lentils, strained & rinsed|
|1 tbs||worcestershire sauce (or soy sauce)|
|50 ml||red wine|
|1 tin||diced tomatoes|
|3 tbs||parsley, roughly chopped|
For the filling
Heat the olive oil in a large pan over medium-high heat. Add the red onion, garlic, and carrot, saute for 5 minutes or until the vegetables have sweated down. Add the lentils, Worcestershire sauce, and the red wine and cook for 2 minutes to burn off the alcohol. Throw in the diced tomatoes and bring to a simmer. While this is simmering you can boil your gnocchi.
For the gnocchi
Bring a large pot of salted water to boil. Add the gnocchi and boil for 5 minutes, or until the gnocchi rises to the surface. Strain and transfer to a small bowl and allow to cool, you may need to add a dash of oil to stop the gnocchi balls from sticking to each other.
Place the vegetable mixture into an ovenproof dish – one that’s big enough to leave enough space for the gnocchi. Start to lay out your gnocchi balls over the top of the mixture so that it’s completely covered, season the gnocchi with salt and pepper and a drizzle of olive oil. Place the dish into the oven on the top shelf for 10 minutes or until the gnocchi has turned golden brown.
Remove from the oven and allow to cool for a couple of minutes – if you serve straight away the pie will fall apart. Using a spatula divide the shepherds pie between plates and garnish with some fresh parsley. Enjoy this hearty winter classic!
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