World of Gnocchi

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Red Lentil Gnocchi with Charred Peppers

Red lentil flour has a mild, earthy flavor and absorbs liquid differently from wheat flour.

Red Lentil Gnocchi with Charred Peppers

Time and servings

Prep
65 min
Cook
75 min
Additional
15 min
Total
155 min
Servings
4

Nutrition per serving

Calories
about 550
Protein
20 g
Fat
25 g
Carbs
67 g
  1. Bake and rice the potatoes

    Bake and rice the potatoes

    Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.

  2. Combine the dry binders

    Combine the dry binders

    Whisk the red lentil flour and tapioca starch together until their colors are uniform; this formula uses dry lentil flour, not cooked lentil puree.

  3. Mix and rest the lentil dough

    Mix and rest the lentil dough

    Beat the egg with 1/2 tsp3 g of the salt, fold it through the warm potato, then fold in the lentil-tapioca mixture. Rest the dough for 15 minutes to hydrate the lentil flour before shaping.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.

  5. Add the ridges

    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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  6. Char the peppers

    Char the peppers

    Halve and seed the peppers, rub them with 1 tablespoon15 ml olive oil, and place them cut-side down on a sheet pan under the broiler until the skins blister and the flesh softens. Cool, peel away loose blackened skin, and cut into strips.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.

  8. Make the lemon-garlic oil

    Make the lemon-garlic oil

    While the water heats, thinly slice the garlic and warm it gently in the remaining olive oil. Finely grate in the lemon zest, add 2 tablespoons30 ml lemon juice and the black pepper, then remove from direct heat.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and cook until they float and remain buoyant for 1 minute. Lift them out and drain.

  10. Red Lentil Gnocchi with Charred Peppers

    Wilt and finish

    Warm the pepper strips in the lemon-garlic oil, fold in the spinach until just wilted, then gently add the gnocchi. Remove from the heat and crumble the feta over the top.

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