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Lentil Gnocchi

Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 3 - 4 servings

Ingredients

  • 1 cup lentil purée
  • 4 ounces goat cheese soft (about ½ cup)
  • 1/2 tsp rosemary dried
  • 1/2 tsp salt sea, fine
  • 3/4 cup flour plus more as needed

Instructions

  1. To make the lentil puree, combine 1/2 cup of dried lentils with 1 cup of water with a pinch of salt in a saucepan. Bring to a boil, then simmer for 25-35 minutes, or until lentils are very soft.
  2. Add one cup of lentils to a food processor or high-powered blender and add the goat cheese, rosemary and salt. Blend until smooth.
  3. Pour lentil mixture into a bowl and fold in ¾ cup of flour with a spatula, being careful not to over mix. Add additional flour if needed, a tablespoon at a time, until dough is tacky, but manageable.
  4. Roll handfuls of dough between your palms to create long, thin tubes. Cut into approximately 1-inch pieces.
  5. Bring a pot of salted water to boil. Boil the gnocchi, a few handfuls at a time, until the gnocchi float to the surface. Drain.
  6. To finish: sauté the gnocchi in a little olive oil over medium heat.