Tired of eating lentils cooked in the traditional way? Turn them into gnocchi. Here's how to do it with our recipe
We bet that during the holidays you will have received so many of those Christmas baskets that you no longer know where to put them? As a result, you have been eating for at least two weeks cotechino and lentils, to dispose of them and not let them expire. Instead of making the usual traditional dish, why not use these ingredients instead in alternative recipes? For example, with the lentils you can prepare some gnocchi delicious, easy to make at home and that will also appeal to children, who usually with lentils they don't get along so well.
Below we illustrate the step by step recipe, in our galleryinstead, find some straight on how to season and preserve them, if they ever advance.
Lentil gnocchi: the recipe
To prepare the lentil gnocchi, you will need: 250 g of lentils, 1 carrot, 1 stalk of celery, 1 tablespoon of double tomato paste, 1 clove of garlic, 1/4 onion, 200 g of flour, 1 egg, oil and salt to taste.
First, in a large pot, cook the lentils, with carrot and celery stalk for about half an hour (remember to soak them at least 12 hours before cooking). Once boiled, drain and cook in a separate pan with the chopped onion, tomato paste and a drizzle of oil for about 10 minutes (without the carrot and celery). With the help of a vegetable mill, remove the skin, obtaining a puree.
At this point, on a pastry board, prepare the flour fountain on which you will lay the lentil purée and the egg. Knead until you get a homogeneous mixture. From this dough, you will obtain the classic cords, from which "cut" the gnocchi. Now they are ready to be dipped in boiling water and to be seasoned as you wish. Enjoy your meal!