Lentil Gnocchi With Red Onion And Kale
A delicious recipe that combines the earthiness of the cooked lentils with the smoothness of the gnocchi. It provides a hearty meal that lends itself well to being eaten cold as well as hot.
When to eat
We recommend eating this dish from October through to February, when the UK kale crop is in season.
Lentil Gnocchi With Red Onion And Kale
A delicious recipe that combines the earthiness of the cooked lentils with the smoothness of the gnocchi. It provides a hearty meal that lends itself well to being eaten cold as well as hot.
This meal is around 87.6% less polluting than the average UK meal.
Eating this recipe will save around 2.57 KG CO2e per person.
That’s equivalent to the emissions produced driving 21.25 KM in a modern car.
How do I calculate this?Ingredients
- 125 g Lentils (green or puy)
- 500 ml Vegetable Stock
- 4 Cloves Garlic
- 2 Medium Red Onions
- 200 g Kale
- 6 Tablespoons Olive Oil
- 300 g Gnocchi (recipe here)
Instructions
- Make up the stock and pour over the rinsed lentils in a pan. Bring to the boil, cover, and simmer for 20-30 minutes until the stock has been completely absorbed. Reserve lentils for later.
- Thinly slice the onion and garlic. Remove any tough stalks from the kale and slice into 1cm slices.
- Once the lentils have cooked. Heat the oil in a shallow pan over a low heat. Fry the garlic and onions until see-through. Then add the kale and cook until they start to wilt. Drop in the lentils to the pan and keep warm over a low heat. Adding small amounts of water if the mixture looks too dry.
- Drop the gnocchi, a few at a time, into boiling water over a medium heat. Once the gnocchi have have floated to the top remove with a slotted spoon.
- Once all the gnocchi are cooked (this should take no more than 5 minutes) add to the pan with the lentils and vegetables. Mix well and serve immediately.