You wouldn't immediately pick this rich and luscious bowl as vegetarian. But with the satisfying textures of meaty mushroom, soft gnocchi and plump lentils, this dish takes on doubtful carnivores and wins. It's a creamy, cosy score-settler.
Thickly slice mushrooms. Drain and rinse lentils. Peel and crush garlic. Peel and slice eschalot.
Melt butter in a frypan over medium-high heat until bubbling. Add mushroom and eschalot with a sprinkle of salt and pepper and cook, stirring occasionally, for 3–4 minutes or until mushrooms are caramelised.
Add tomato paste and garlic to pan and cook for 1 minutes or until fragrant and tomato paste has slightly darkened in colour.
Add 125ml (½ cup) water, stock cube and lentils and bring to a simmer. Reduce heat to medium and cook ragu for 4–5 minutes or until reduced slightly.
Add 125ml (½ cup) water to pan and bring to a simmer. Add gnocchi and cook for 3 minutes. Add crème fraîche and stir until combined and warmed through. Season with pepper.
Toss salad leaves with your favourite dressing. Rinse and roughly chop parsley and stir most through gnocchi. Divide gnocchi and ragu between bowls and top with remaining parsley. Serve with salad on the side.