Vegetarian gnocchi shepherds pie

August 8, 2013
by hellofreshau

    A quick and easy Italian dish which will become the family favourite instantly.

    Veg gnocchi shepherds pie

    Ingredients for two people

    2 tbsolive oil
    1red onion, finely diced
    2garlic, crushed
    1carrot, finely cubed
    1 tinlentils, strained & rinsed
    1 tbsworcestershire sauce (or soy sauce)
    50 mlred wine
    1 tindiced tomatoes
    250 ggnocchi
    3 tbsparsley, roughly chopped

    Hellofresh recipe

    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.

    To serve

    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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