Lentil Gnocchi a variant of Potato Gnocchi with Semolina Flour but made with lentils instead of potatoes.

Making lentil gnocchi is very simple, especially if you use pre-cooked lentils, you’ll be even faster! Even cooking lentils is not that difficult.

I love lentils, and I associate them immediately with the end of the year, even though I eat them all year round! My favorite are Lentils with Tomato, although during New Year’s Eve, Lentils with Sausage are essential on my table.

Very similar to Chickpea Gnocchi in preparation, these lentil gnocchi are perfect to be paired with cotechino ragù, which I’ll show you how to prepare at the end of the recipe.

Try them for these holidays and let me know if you liked them!

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Difficulty: Easy
Cost: Very cheap
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 cups cups cooked lentils
2 1/4 cups cups all-purpose flour
salt
1.1 lbs lbs cotechino
7 oz oz tomato pulp
1 onion (small)
1 carrot
1 stalk of celery
salt
extra virgin olive oil

Preparation of Lentil Gnocchi

Pour the pre-cooked lentils into a tall-sided glass.
Blend the lentils with an immersion blender until you achieve a puree.
Transfer the lentil puree to a large bowl.
Add the flour little by little and start mixing with a spoon or spatula.
When the dough begins to become more consistent, transfer it to a work surface and knead vigorously by hand until you obtain a homogeneous ball.
Divide the dough into several pieces, then roll them under the palms of your hands to form logs, and then cut the lentil gnocchi with a knife.
At this point, you can decide whether to leave the lentil gnocchi smooth or stripe them with a fork or a gnocchi board.
Clean, peel, and slice very thinly, with a knife or half-moon knife, the onion, carrot, and celery.
Cook the cotechino and cut it into small pieces with a knife.
Heat the oil in a pot, then add the aromas and sauté them gently, then add the cotechino and tomato pulp.
Cook for about thirty minutes until the ragù has thickened.
Cook the lentil gnocchi in boiling salted water and after 5 minutes drain them and add them directly to the pot with the ragù, stir and serve the lentil gnocchi with cotechino ragù hot.