📝 About This Recipe
This innovative twist on a classic Italian comfort food replaces traditional potato with protein-rich red lentils, creating a pillowy texture with a nutty depth. The vibrant green of the fresh spinach is folded directly into the dough, offering a beautiful marbled aesthetic and a nutritional boost. Tossed in a fragrant brown butter and sage sauce, this dish is a sophisticated, plant-forward masterpiece that proves pulses can be the star of fine dining.
🥗 Ingredients
Lentil Dough Base
- 1 cup Dry red lentils (thoroughly rinsed)
- 2 cups Vegetable broth (low sodium)
- 3 cups Fresh baby spinach (tightly packed)
- 1.5 to 2 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Nutritional yeast (for a savory, cheesy depth)
- 1 teaspoon Sea salt
- 1/4 teaspoon Nutmeg (freshly grated)
Aromatic Sauce
- 6 tablespoons Unsalted butter (or vegan butter alternative)
- 12-15 pieces Fresh sage leaves (whole)
- 3 cloves Garlic (thinly sliced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Red pepper flakes (optional for heat)
For Garnish
- 1/4 cup Parmesan cheese (freshly shaved or vegan parm)
- 2 tablespoons Toasted pine nuts
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the lentils are soft and have absorbed all the liquid.
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2
While lentils cook, steam the spinach in a splash of water for 2 minutes until wilted. Drain and squeeze out every possible drop of moisture using a clean kitchen towel; this is crucial to prevent soggy dough.
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3
Finely chop the squeezed spinach and set aside. Once lentils are cooked, mash them into a smooth paste using a fork or a potato masher while they are still warm.
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4
In a large mixing bowl, combine the mashed lentils, chopped spinach, nutritional yeast, salt, and nutmeg. Mix until well incorporated.
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5
Gradually add the flour, 1/2 cup at a time, folding it into the lentil mixture. Stop adding flour once a soft, slightly tacky (but not sticky) dough forms that you can handle without it clinging to your fingers.
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6
Turn the dough onto a floured surface and knead gently for 1-2 minutes. Divide the dough into 4 equal portions.
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7
Roll each portion into a long rope about 1/2 inch thick. Using a bench scraper or knife, cut the rope into 1-inch pieces.
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8
Optional: Roll each piece over the tines of a fork or a gnocchi board to create ridges that will hold the sauce.
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9
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches. They are done when they float to the surface (usually 2-3 minutes).
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10
While the water boils, melt the butter in a large skillet over medium heat. Cook until it begins to foam and turn slightly brown and nutty in aroma.
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11
Add the sage leaves and sliced garlic to the butter. Fry for 1-2 minutes until sage is crisp and garlic is golden. Stir in the lemon juice and red pepper flakes.
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12
Use a slotted spoon to transfer the cooked gnocchi directly from the water into the skillet with the sage butter. Toss gently for 1 minute to coat and slightly crisp the edges.
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13
Serve immediately, garnished with shaved parmesan and toasted pine nuts.
💡 Chef's Tips
The most common mistake is having too much moisture in the spinach or lentils; ensure they are as dry as possible before adding flour. Don't over-knead the dough, or the gnocchi will become tough and rubbery instead of pillowy. If the dough is too sticky, add flour one tablespoon at a time; if it's too dry and crumbling, add a teaspoon of water. You can freeze the raw gnocchi on a baking sheet, then transfer to a bag; cook them straight from frozen for an easy weeknight meal. For an extra layer of flavor, roast the garlic before mashing it into the lentil base.
🍽️ Serving Suggestions
A crisp, chilled Pinot Grigio or a light Sauvignon Blanc cuts through the richness of the sage butter perfectly. Serve alongside a bright arugula salad with a lemon-tahini dressing to balance the earthy lentils. Warm crusty ciabatta bread is essential for mopping up the leftover brown butter sauce. For a complete feast, follow this dish with a light lemon sorbet for dessert.