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.

Course Main Course

Cuisine Italian

Diet Vegan, Vegetarian

Keyword easy gnocchi, gnocchi recipes, lentil gnocchi

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings

Calories 475

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.

Nutrition