close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 8 cups

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:

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

  1. 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.
  2. Meanwhile, cook gnocchi according to package directions. Drain gnocchi. In a bowl stir together parsley, walnuts, lemon zest, and the remaining clove garlic.
  3. Serve lentil ragu over gnocchi. Top with parsley mixture.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Ellen Boeke headshot
about the author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor’s of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap