Mushroom and Lentil Ragu with Gnocchi

Ingredients

• Thickly slice mushrooms
• Drain and rinse lentils
• Peel and crush garlic
• Peel and slice eschalot
• Melt butter in a frypan over medium-high heat until bubbling
• Add mushroom and eschalot with a sprinkle of salt and pepper and cook, stirring occasionally, for 3–4 minutes or until mushrooms are caramelised
• Add tomato paste and garlic to pan and cook for 1 minutes or until fragrant and tomato paste has slightly darkened in colour
• Add 125ml (½ cup) water, stock cube and lentils and bring to a simmer
• Reduce heat to medium and cook ragu for 4–5 minutes or until reduced slightly
• Add 125ml (½ cup) water to pan and bring to a simmer
• Add gnocchi and cook for 3 minutes
• Add crème fraîche and stir until combined and warmed through
• Season with pepper
• Toss salad leaves with your favourite dressing
• Rinse and roughly chop parsley and stir most through gnocchi