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Veggie stew with gnocchi dumplings recipe

Veggie stew with gnocchi dumplings recipe

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A use-it-all-up recipe that makes use of any old vegetables you have left over in the fridge. They’re fried until they soften, slowly cooked in stock, then little gnocchi dumplings are added before serving. It’s a great batch-cook recipe and it’s freezable too. See method

  • Serves 4
  • Takes 1 hr 30 mins
  • 330 calories / serving
  • Vegetarian

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, roughly chopped
  • 1 celery stick, finely sliced
  • 300g carrots, peeled and cut into 1cm rounds
  • 200g parsnips, peeled and cut into 1cm rounds
  • 300g butternut squash, peeled and cut into 2cm chunks
  • 2 large garlic cloves, finely chopped
  • 2 bay leaves​
  • 2 rosemary sprigs​
  • 2 thyme sprigs
  • 2 tbsp tomato purée​
  • 500ml vegetable stock made up with 1 tbsp Kallø organic vegetable & mixed herbs stock paste
  • 350ml red wine
  • 1 tbsp cornflour
  • 150g baby button mushrooms
  • 120g kale, roughly chopped
  • 500g gnocchi
  • 1 tbsp roughly chopped parsley, to serve

Perfect with:

Kallø Organic Vegetable & Mixed Herbs Stock PasteMarinate, stir in or make a stock to add masses of flavour to your meal Kallø Organic Vegetable & Mixed Herbs Stock Paste
Marinate, stir in or make a stock to add masses of flavour to your meal
Shop ingredients
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    1390kj
    330kcal
    17%
  • Fat

    5g 7%
  • Saturates

    1g 5%
  • Sugars

    12g 13%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 50.9g Protein 6.8g Fibre 7g

Method

  1. Heat the olive oil in a large lidded casserole dish set over a medium-high heat and fry the onion, celery, carrots, parsnips and butternut squash for 15 mins, stirring regularly, until starting to soften, then add the garlic and herbs and cook for 1 min more. Add the tomato purée, cook for 1 min, then stir in the Kallø stock and wine. Put the lid on and allow to gently simmer for 45 mins until the vegetables are soft. 
  2. Put the cornflour in a small bowl and whisk in a couple of tbsps of the sauce. Add the mixture back into the pan and stir in well. Add the mushrooms and kale for another 15 mins, then add the gnocchi, put the lid back on and gently simmer for another 15 mins until the gnocchi are soft and have puffed up slightly. 
  3. Remove the herbs, then serve with a scattering of parsley. Will keep in the fridge for up to 3 days.

Tip: Great for batch-cooking. You can swap the parsnips and squash for other root vegetables that you have in the fridge like swede, or just up the carrots if you have lots. Spinach or spring greens would also work really well in place of the kale. Freeze the stew before adding the gnocchi for up to 3 months.​​

Tip: You can swap the wine for extra stock if preferred.

See more Vegetarian recipes

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