Gnocchi with lentil vegetables

Name: Gnocchi with lentil vegetables
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 150 g dried dish lenses; 250 g Carrots; 250 g Leeks (leek); 1 Onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 3 TABLESPOONS Tomato paste; 7-10 Tbsp dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Pork sausage in a ring (approx. 1/2 ring); 600 g fresh gnocchi (from the refrigerator); 400 ml Vegetable broth

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

150 g dried dish lenses
250 g Carrots
250 g Leeks (leek)
1 Onion
1 Garlic clove
3 TABLESPOONS Olive oil
3 TABLESPOONS Tomato paste
7-10 Tbsp dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Pork sausage in a ring (approx. 1/2 ring)
600 g fresh gnocchi (from the refrigerator)
400 ml Vegetable broth

Directions

1
Cook the lentils in boiling water for 20-30 minutes until al dente. Peel and clean the carrots. Clean the leek and wash thoroughly. Peel onion and garlic. Cut prepared vegetables into fine cubes.
2
Heat 1 tablespoon of oil and sauté the diced vegetables for about 5 minutes, turning them over. Add tomato paste and stir in. Season to taste with marjoram, salt and pepper. Peel and slice the sausage. Heat 2 tablespoons of oil in a frying pan and fry the gnocchi for approx. 6 minutes while turning.
3
Remove the gnocchi and keep warm. Fry the sausage slices in the frying fat for about 4 minutes while turning. Pour lentils into a sieve. Add lentils and stock to the vegetables, bring to the boil and simmer for another 5 minutes.
4
Place the gnocchi in the sausage pan and fold in. Arrange gnocchi and lentil vegetables on plates.