Gnocchi with lentil vegetables

Name: Gnocchi with lentil vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Stalk (approx. 250 g) Leeks; 250 g Carrots; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 150 g Dish lenses; 1 TEASPOON dried marjoram; 200 g Pork sausage; 600 g Gnocchi (cooling shelf); 1-2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Stalk (approx. 250 g) Leeks
250 g Carrots
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
150 g Dish lenses
1 TEASPOON dried marjoram
200 g Pork sausage
600 g Gnocchi (cooling shelf)
1-2 TABLESPOONS Balsamic vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar

Directions

1
Clean or peel and wash leek and carrots. Peel onion and garlic. Cut everything into fine cubes.
2
Heat 1 tablespoon of oil in a saucepan. Fry the diced vegetables, onion and garlic for about 5 minutes. Stir in tomato paste, sweat briefly. Rinse lentils with cold water, add. Add a good 1/2 l water and marjoram.
3
Bring to the boil and simmer covered for 40-45 minutes.
4
Peel the skin off the sausage. Cut the sausage into thin slices. Heat 1 tablespoon of oil in a large pan and fry the sausage in it. Take it out. Fry the gnocchi in hot frying fat for 5-7 minutes, turning them over.
5
Season lentils with vinegar, salt, pepper and sugar. Mix with gnocchi and sausage.