Gnocchi with lentil ragù

Ingredients

For 1 serving

• Potato gnocchi220 g
• Cooked lentils100 g
• Tomato passata120 g
• Carrots30 g
• Onion20 g
• Extra virgin olive oil1 teaspoon
• Rosemary1 g
• Saltto taste

Contains: gluten,

Method

1. Peel the carrot and onion and chop them finely; chop the rosemary needles. Rinse and drain the cooked lentils.
2. Heat the olive oil in a frying pan over medium heat and soften the carrot, onion and rosemary for 5 minutes, until the onion is translucent.
3. Add the lentils, the tomato passata and a pinch of salt and cook over low heat for 15 minutes, stirring, until the ragù is thick. Meanwhile bring a pan of water to the boil.
4. Salt the water and add the potato gnocchi; lift them out with a slotted spoon as soon as they float, after 1–2 minutes.
5. Toss them gently in the lentil ragù for a minute, adding a splash of cooking water if it is too thick, and serve.