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🎭 Saucy Desire, Cosy Madness

Just like La Voglia, la Pazzia sings of surrendering to passion and playful abandon, the Saucy Lentil Gnocchi Ragù embodies the same spirit in food form: a dish that lets go of restraint, thick with sauce, rich with umami, and indulgently comforting. The gnocchi’s starch melts into the ragù, binding flavours in a silky embrace, while the lentils and mushrooms provide depth without heaviness. Together, the song and recipe whisper the same message — that true joy lies in embracing both desire and madness, whether through music or a steaming bowl of saucy comfort.

🎶 📜💃❤️🌙🍷🔥🌊🎭🌹✨ 🔊 La Voglia, la Pazzia - Emanuela Campana (feat. Alan Scaffardi)

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🍲 Saucy Lentil Gnocchi Ragù: The Ultimate Cosy Dinner

When the nights draw in and comfort food calls, this saucy lentil gnocchi ragù delivers everything you want in a bowl: hearty, protein‑rich, and deeply satisfying. It’s a vegan twist on the classic ragù, swapping meat for lentils and mushrooms while keeping all the umami depth. The beauty of this dish lies in its simplicity — one pot, pantry staples, and a result that feels indulgent yet nourishing.

This ragù is extremely saucy, clings beautifully to pillowy gnocchi, and is finished with fresh basil and a sprinkle of cheese (or dairy‑free alternative). It’s proof that plant‑based cooking can be both comforting and flavour‑packed, making it the ultimate cosy dinner.s not just her talent but her potential to redefine what success looks like for artists of her generation. By combining artistry, authenticity, and strategic partnerships, she is poised to leave a legacy that transcends music, shaping conversations around identity, representation, and global influence.

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🥕 Ingredients

• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp dried red chilli flakes (optional)
• 5 garlic cloves, blended or finely chopped
• 1 onion, blended or finely chopped
• 2 celery sticks, blended or finely chopped
• 250g chestnut mushrooms, blended or finely chopped
• 2 carrots, peeled and blended or finely chopped
• 2 tbsp tomato purée
• 3 tbsp dark soy sauce
• 400g tin chopped tomatoes
• 1 vegetable stock cube
• 400g tin green lentils, drained
• 1 tsp sugar
• 2 × 400g packets fresh gnocchi
• Salt and freshly ground black pepper
• Fresh basil leaves, sliced, to garnish
• Vegetarian hard cheese or dairy‑free alternative, finely grated, to serve (optional)

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🍳 Method

1. Heat the olive oil in a large saucepan. Stir in paprika, oregano, and chilli flakes; fry for 1 minute to infuse.
2. Add garlic, onion, and celery; cook until softened. Stir in mushrooms and cook for 5 minutes to release moisture. Add carrots and cook for 2 minutes more.
3. Mix in tomato purée and soy sauce.
4. Pour in chopped tomatoes. Fill the empty tomato tin with boiling water, dissolve the stock cube, and add to the pan. Stir in lentils and sugar.
5. Simmer for 15 minutes, stirring occasionally, until thickened but still saucy. Season generously with salt and pepper.
6. Add gnocchi directly into the sauce. Stir and cook for a few minutes until soft and ready.
7. Serve in bowls, garnished with basil and cheese if desired.

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💡 Recipe Tips

• Blending vegetables in a food processor saves time and creates a silky, saucy texture.
• Gnocchi packs vary (400g or 500g); this recipe is forgiving, so extra gnocchi works fine.
• Skip pre‑cooking — gnocchi cooks perfectly in the sauce for a true one‑pot meal.
• Store leftovers in the fridge for up to 3 days; add a splash of water when reheating.
• Ragù sauce (without gnocchi) can be batch‑cooked and frozen for up to 3 months.

#CosyDinner 🍲 #OnePotMagic 🥘 #PlantPowered 🌱 #ComfortFood ❤️ #SaucyGoodness 😋