Lentil Gnocchi

Lentil Gnocchi

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With only 5 ingredients, lentil gnocchi is an easy weeknight meal you can prep ahead of time and boil when you’re ready to eat. Lentils are a great source of plant-based protein with double the protein of a serving of quinoa. They also don’t need to be pre-soaked so they’re easy to make on the fly.

Serves 3-4

Source: ThePancakePrincess.com


  • 1 cup lentil purée*
  • 4 ounces (about ½ cup) soft goat cheese
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon fine sea salt
  • 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 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.