Hearty Vegetarian Saucy Lentil Gnocchi Ragù

Warm the olive oil in a large deep-sided pan over medium heat. Add the paprika, oregano, and chili flakes, sautéing for 60 seconds to release their aromatics.

💡 Tip: Toasting spices in oil at the start builds a deeper flavor base.

Incorporate the onions, celery, and garlic, cooking until translucent. Follow with the mushrooms and carrots, sautéing until the mushrooms have released their water and the vegetables are tender.

💡 Tip: If you are short on time, a quick pulse in the food processor for these vegetables speeds up the prep significantly.

Stir in the tomato paste and soy sauce, then pour in the canned tomatoes. Add 400ml of boiling water mixed with the stock cube.

💡 Tip: Using dark soy sauce adds a hidden depth of umami that mimics slow-cooked meat.

Add the lentils and sugar, then simmer gently for 15 minutes. The sauce should become glossy and thick.

💡 Tip: Taste your sauce before adding the gnocchi to ensure the seasoning is balanced.

Toss the fresh gnocchi directly into the bubbling sauce. Simmer for 3-4 minutes until the gnocchi are tender and have absorbed some of the sauce.

💡 Tip: Cooking the gnocchi in the sauce creates a better texture and saves washing up an extra pot.

Season to taste and serve immediately in warm bowls, garnished with torn fresh basil and grated cheese.

💡 Tip: Drizzle with a tiny bit of extra virgin olive oil for a professional finish.