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Beluga Lentils and Mushroom Gnocchi Bake

Beluga Lentils and Mushroom Gnocchi Bake

This delicious, vegetarian dinner is really easy to make, and a great dish for serving lots of people!

  • Serves 6

  • 35 minutes

  • 4 pans

  • Proficient

Suitable for vegetarians

Beluga® Lentils


  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
  • 2 x 500g packs Italian gnocchi
  • 1 onion, finely diced
  • 1 clove garlic. crushed
  • 400g mushrooms, sliced
  • 400g tin cream of mushroom soup
  • 25g Merchant Gourmet 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


1.Preheat your oven to 180C

2.Place the mushrooms in a mug, and cover in hot water, set aside until needed

3.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)

4.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

5.Meanwhile in a separate pan, cook the gnocchi for half the length of time the instructions suggest (this may only be 1-2 minutes)

6.Put the re-hydrated mushrooms into the casserole dish along with half of the mushroom water, the beluga lentils, and the tin of soup

7.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)

8.Sprinkle the breadcrumb mixture on top

9.Cook in the oven for 10-15 minutes, until the cheese crumb starts to golden. Serve

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