Lentil Gnocchi - find more delicious recipes at http://www.cookingwithpulses.com!

Serving size: 2/3 cup gnocchi

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Lentil Gnocchi

Ingredients:

1 cup lentil puree
4 ounces (about ½ cup) soft goat cheese
½ teaspoon dried rosemary
½ teaspoon fine sea salt
¾ 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 overmix. 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.

 Yield: 3-4 servings

Nutrition Facts (based on 4 – 2/3 cup servings): Calories 324 | Total Fat 15 g | Saturated Fat 7 g | Cholesterol 22 mg | Sodium 444 mg | Carbohydrates 32 g | Dietary Fiber 7 g | Protein 14 g 

 

Recipe developed by The Pancake Princess

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