Lentil Gnocchi With Red Onion And Kale

Serves: 4

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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Lentils (green or puy) 125g 0.041
Vegetable Stock 500ml 0.106
Garlic 4 cloves 0.024
Red Onions 2 medium 0.15
Kale 200g 0.1
Olive Oil 6 Tablespoons 0.583

For the Gnocchi see ingredient list and method here

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.


  1. Prepare the Gnocchi as per the recipe. Reserve until needed.
  2. 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.
  3. Thinly slice the onion and garlic. Remove any tough stalks from the kale and slice into 1cm slices.
  4. 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.
  5. 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.
  6. Once all the gnocchi are cooked (this should take no more than 5-10 minutes) add to the pan with the lentils and vegetables. Mix well and serve immediately.

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