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


  • 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


  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.