· recipe ·

Potato Gnocchi with Tomato, Red Lentil, and Cheddar Sauce

Name: Potato Gnocchi with Tomato, Red Lentil, and Cheddar Sauce
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 2 1/2 tsp Fine table salt; 3/4 cup Dry red lentils; 28 oz Canned tomatoes; 2 cups Vegetable broth; 5 1/4 oz Sharp cheddar; 3 cloves Garlic; 2 Tbsp Olive oil; 1 1/2 tsp Dried oregano; 1/2 tsp Ground black pepper

Split red lentils lose their shape as they cook, making them useful for thickening a smooth, hearty sauce.

type: Potato · Eggless
sauce: Tomato · Cheese · Lentils

Potato Gnocchi with Tomato, Red Lentil, and Cheddar Sauce

Time and servings

Prep: 45 min
Cook: 90 min
Total: 135 min
Servings: 4

Nutrition per serving

Calories: about 640
Protein: 27 g
Fat: 21 g
Carbs: 90 g

Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with 1/2 tsp3 g of the salt and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Bloom the garlic and oregano
Thinly slice the garlic. Warm the olive oil in a wide saucepan, add the garlic and oregano, and cook until fragrant without browning.
Simmer the red-lentil sauce
Rinse the red lentils. Crush the tomatoes into the pan, add the lentils, vegetable broth, and black pepper, and maintain a gentle simmer until the lentils have softened into the sauce, 22 to 28 minutes.
Heat the cooking water
When the sauce is nearly ready and the gnocchi are shaped, bring 3 quarts3 liters of water to a gentle boil. Add 1 1/2 tsp9 g of the salt.
Add the cheddar off heat
Remove the sauce from direct heat. Finely grate the cheddar and stir it in a handful at a time until smooth; keep the sauce warm without boiling.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the sauce.
Coat and serve
Fold the gnocchi through the sauce over the lowest heat for 1 minute. If needed, loosen with a spoonful of cooking water and serve while the cheddar remains fluid.