Gnocchi with Lentils & Hazelnut, Sage Butter

Entertaining at home has gone from being an easy, relatively stress free affair to a at home cooking competition.

An impressive meal doesn't need to be tedious and labour intensive. Instead at home, meals can be stylish and delicious, yet with minimum effort and fuss from you; the host. The best part - you get to sit down with your guests and enjoy the meal.

This recipe uses near to no effort (there isn't even any time consuming chopping), but is sure to impress.

1 onion
2 garlic cloves, peeled
2 tablespoons olive oil
3 rashes rindless bacon, roughly chopped
400g can lentils, drained and rinsed
1 cup (250ml) pureed tomatoes
1 cup (250ml) good quality chicken stock
500g store bought quality potato gnocchi
40g unsalted butter
1/3 cup hazelnuts, roughly chopped
¼ cup sage leaves

Place the onion and garlic in a small food processor and pulse until finely chopped.

Heat oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring for 3-5 minutes, until soft.

Meanwhile place the bacon in the food processor and pulse until finely chopped. Add the bacon to the pan. Reduce the heat to low and cook, stirring for 10 minutes.

Add the lentils, tomato puree and stock. Bring to a simmer. Reduce heat and cook for a further 5 minutes.

Meanwhile cook the potato gnocchi in plenty of salted water according to packet instructions or until al dente. Drain and toss through the lentil ragu.

Place a small saucepan over medium high heat. Add the butter, hazelnuts and sage leaves and cook, swirling, until the butter has gone a nutty brown colour and the sage leaves are crispy.

To serve divide gnocchi amongst bowls and drizzle over hazelnut sage butter.

Serves 4




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