Mushroom & Lentil Gnocchi

Start by making the mushroom & lentil ragu. Peel the onion, carrots and garlic. Blitz coarsely along with the celery in a food processor. Remove from the processor and repeat with the mushrooms. If you don't have a food processor you can finely chop it all, but do not be tempted to grate it!

Heat 2 tbsp oil in a large saucepan over a medium heat and add the blitzed onion, carrot, garlic and celery. Add a big pinch of salt and cook for 10 mins until completely softened. Add the tomato purée and cook for 2 mins before tipping in the mushrooms. Cook for 5 mins until softened.

Drain and add the lentils, along with the tinned tomatoes, miso, and stock, then simmer for 30-40 mins until reduced. Season with salt and pepper. Optional: if you're batch cooking the mushroom and lentil base for the week, portion it out now into Tupperware containers.

Cook the gnocchi in boiling water according to package instructions, or until they float to the top.

Remove the gnocchi from the boiling water using a slotted spoon and transfer directly into the ragù. Add a slosh of the gnocchi cooking water and mix well. Pour in the cream and mix before tasting and adjusting the seasoning with salt and pepper. Serve up in bowls topped with finely chopped chives, grated Parmesan, and black pepper.