Easy Gnocchi with Lentil Ragu Recipe
This easy recipe dresses up store-bought whole-wheat gnocchi with a hearty lentil ragu and a zesty walnut-parsley gremolata. Get the recipe!
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Cooking tools:
- Dutch oven
- Microplane
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Pot
- Colander
- Mixing bowl
- Spoon
- Ladle
- Serving bowl
- Plate
Ingredients
- ¾ cup finely chopped onion
- ¾ cup finely chopped carrots
- 1½ cups low-sodium vegetable broth
- 1 28-oz. can no-salt-added crushed tomatoes, undrained
- 1 cup dry red lentils
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon smoked paprika
- 1½ teaspoon Italian seasoning, crushed
- 4 cloves garlic, minced
- 1 teaspoon red wine vinegar
- ¼ teaspoon freshly ground black pepper
- 12 oz. whole wheat gnocchi, such as Nocca brand
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped toasted walnuts
- 2 teaspoons lemon zest
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