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Gnocchi Pomodoro

Serves 8


  • 1 cup red lentils
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 tablespoon Australian butter
  • 1 x 810g can tomatoes
  • 1 chicken stock cube
  • approx. 20 fresh basil leaves
  • 1 cup red wine
  • freshly ground black pepper
  • 3 tablespoons tomato paste
  • 2/3 cup Australian thickened cream
  • 1 kg gnocchi (plain or flavoured), cooked until tender in boiling water
Download Recipe (PDF)


  1. Cook lentils in 2 cups of boiling water until water is absorbed. Remove lentils from pan. Cook onion and garlic in butter for 3 minutes. Return lentils and add remaining ingredients except, tomato paste, cream and gnocchi. Simmer for 1 hour. Puree lentil mixture. Stir through tomato paste and cream, reheat until just boiling. Serve sauce over cooked gnocchi. Note: The sauce may be served over other pasta, such as tagliatelle.


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