Lentil Bolognese and Gnocchi

Recipe by Nourish App : Pregancy Pack


Prep time


Cooking time




  • 500 g Potato Gnocchi

  • 1 tsp Extra Virgin Olive Oil

  • 3 x Garlic Clove

  • 1 sml Brown Onion

  • ¾ Irg Carrot

  • 2 cup Curly Kale

  • 3 cup White Button Mushroom

  • 1 cup Dried Red Lentils

  • 2 cup Vegetable Stock (Liquid)

  • 1 ½ cup Pasta Sauce Tomato & Roast Garlic

  • 1 Tbsp Balsamic Vinegar

  • 1 Tbsp Italian Herbs

  • 1 tsp Smoked Paprika

  • 2 Tbsp Nutritional Yeast Seasoning

  • 2 Tbsp Hemp Seeds


  • Finely chop the onion, garlic, carrot and mushrooms.
  • Wash and roughly chop the kale.
  • Heat the olive oil over medium heat in a pan. Add in the garlic and onion and cook until fragrant.
  • Add the mushrooms and carrot to the pan and continue cooking for 2-3 minutes.
  • Pour in the stock, lentils, pasta sauce, balsamic vinegar, herbs, paprika and chopped kale. Season well with salt and pepper. Bring the mixture to a boil, then let it simmer for 20-25 minutes or until the lentils are cooked through.
  • While the sauce is cooking, cook the gnocchi as per packet instructions.
  • Once the lentils are cooked and the sauce has thickened, stir in the nutritional yeast, hemp seeds and the cooked gnocchi.
  • Garnish with fresh basil or parsley.

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