Beluga Lentils and Mushroom Gnocchi Bake
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6
Vegetarian: Yes
Ingredients:
- 2 x 500g packs Italian gnocchi
- 1 onion, finely diced
- 1 clove garlic. crushed
- 400g mushrooms, sliced
- 400g tin cream of mushroom soup
- 250g MG Ready to Eat Beluga Lentils
- 25g MG Mixed Mushrooms
- 3-4 slices stale white bread (or about 120g breadcrumbs)
- Handful chopped parsley
- Handful of grated parmesan cheese
- Handful of grated cheddar cheese
- 20g butter
Method:
- Preheat your oven to 180C.
- Place the mushrooms in a mug, and cover in hot water, set aside until needed.
- Make the breadcrumbs by whizzing the stale bread in a blender until fine crumbs add the parsley and parmesan and give a final whizz to mix it all up, set aside for later. (if using already bought breadcrumbs, simply combine with the parsley and cheeses)
- Using a large casserole dish, fry the onion in the butter over a medium heat until soft and translucent (just a couple of minutes) Add the sliced mushrooms and garlic and fry for a further 5 minutes.
- Meanwhile in a separate pan, cook the gnocchi for half the length of time the instructions suggest (this may only be 1-2 minutes)
- Put the rehydrated mushrooms into the casserole dish along with half of the mushroom water, the beluga lentils, and the tin of soup.
- Once the gnocchi is cooked, drain and stir into the mushroom and lentil mixture, (if you do not have a casserole dish big enough, place into an ovenproof dish).
- Sprinkle the breadcrumb mixture on top.
- Cook in the oven for 10-15 minutes, until the cheese crumb starts to golden. Serve.