- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
- Print/save recipe
Cozy up to a healthy bowl of comfort food with this extremely delicious (and easy) vegan gnocchi recipe. Red lentils and diced carrots add body to a rich ragu that pairs wonderfully with the delicate pillows of whole wheat pasta. A generous spoonful of dried herbs delivers major Italian flavors while a dash of red wine vinegar adds brightness. The secret to whipping up this pasta supper in 25 minutes is buying premade whole wheat gnocchi so most of your effort can be focused on stewing the perfect sauce. A zesty walnut-parsley gremolata makes for a tasty finishing touch that transforms your plate into a meal you might find at a cozy Italian trattoria. Buon appetito!
Prefer to make gnocchi from scratch? Check out our recipe for Vegan Potato Gnocchi with Mushrooms and Greens.
For more more easy vegan pasta dinners, check out these tasty ideas:
- Creamy Avocado-Kale Pasta
- Butternut Squash Mac and Cheese with Broccoli
- Pesto Pasta with White Beans
- Or take a look at our full collection of 30-minute pasta recipes
By Ellen Boeke,
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 teaspoon lemon zest
Instructions
- In a 4-quart Dutch oven cook onion and carrots over medium 5 minutes or until onion is tender, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in remaining broth and the next five ingredients (through Italian seasoning) and 3 cloves of the garlic. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until lentils are tender. Add vinegar and pepper.
- Meanwhile, cook gnocchi according to package directions. Drain gnocchi. In a bowl stir together parsley, walnuts, lemon zest, and the remaining clove garlic.
- Serve lentil ragu over gnocchi. Top with parsley mixture.
Per serving (2 cups): 456 calories, 88 g carbohydrates, 22 g protein, 4 g total fat, 0.8 g saturated fat, 0 g cholesterol, 594 mg sodium, 12.8 g fiber, 12.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 3 votes)Consider rewriting the directions. I had to read the first step about five times. It wasn't clear which ingredients are used when.
Great recipe and so quick. Love it. Just make sure you crush the garlic and let it sit for 10 to 15 minutes before adding it to the tomatoes, or the garlic's benefits and flavour will be lost.
Can this be made gluten free?
Certain brands of gnocchi are made with 100% potato’s so they are gluten free ( but not likely “ whole grain”)
This is truly an excellent recipe thank you so much I stayed with the recipe as is because I did not want other bouillon bases that are loaded with sodium so this was much more cardiac friendly than other recipes I have seen. This one is definitely a keeper.🌞
Delicious. I skipped the soy sauce and used Better than Bouillon Veggie base instead. The flavor was rich and delicious. I also used my food processor to mix the walnuts and parsley, adding nutritional yeast and a pinch of sea salt ( I forgot the lemon). It turned out like a herby parmesan cheese. SO GOOD!