Gnocchi with Lentil Ragout

Peel the potatoes and cook in boiling salted water. Drain and press through a potato ricer. Mix the potatoes with the flour, Parmesan, and add the eggs. Season with salt, pepper, and nutmeg. Knead into a dough. Form finger-thick rolls and cut about 3 cm (approximately 1 inch) wide pieces. Press with a fork to imprint. Rinse and chop the soup vegetables. Rinse the lentil separately and drain. Peel the onion, dice and sauté with the soup vegetables in half the butter. Add the tan lentils and the broth. Bring to a boil and cook for about 30 minutes as low heat. Add the red lentil and continue to cook for about 6 minutes. Rinse the marjoram, pat dry, and finely chop. Bring a large amount of salted water to a boil. Add gnocchi and simmer, leave the gnocchi until they float to the surface and are done.