When someone says "gnocchi," we most often imagine the little dumplings drowned in red sauce and topped with a dash of vegan parmesan. But these potato-based carb bombs are more versatile than they seem. Their flavor is quite neutral, meaning they can pair well with anything from sauerkraut and vegan cream to chutney to lentils, as seen here.
This non-traditional gnocchi recipe is delicious and full of fiber and plant protein. It makes a very hearty meal that is relatively inexpensive and can be whipped up in a pinch. You only need 25 minutes to get dinner on the table with this easy gnocchi meal. If you're looking for more gnocchi ideas, just think of what you would normally pair potatoes with (as this is their primary ingredient). Your options are only as limited as your imagination.
You can find pre-made gnocchi in most grocery stores, but if you're feeling daring, try one of the gnocchi recipes featured on Peaceful Dumpling. Here area few ideas: YumUniverse Sweet Potato Gnocchi & Simple Vegan Gnocchi.
This non-traditional gnocchi recipe is delicious and full of fiber and plant protein. It makes a very hearty meal that is relatively inexpensive and can be whipped up in a pinch. You only need 25 minutes to get dinner on the table with this easy gnocchi meal. If you're looking for more gnocchi ideas, just think of what you would normally pair potatoes with (as this is their primary ingredient). Your options are only as limited as your imagination.
You can find pre-made gnocchi in most grocery stores, but if you're feeling daring, try one of the gnocchi recipes featured on Peaceful Dumpling. Here area few ideas: YumUniverse Sweet Potato Gnocchi & Simple Vegan Gnocchi.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup dried red lentils
- 1/2 teaspoon + 1/4 teaspoon salt, divided
- 4 large stalks kale
- 1 package (16 oz.) gnocchi
- 1 tablespoon olive tapenade
- 1 teaspoon vegan butter
- 1 teaspoon lemon juice
Directions
1. Combine lentils, 1/2 tsp. of salt and 2 cups of water in a saucepan and bring to a boil on stove top.
2. Once boiling, reduce heat to a simmer and cover.
3. Meanwhile, finely chop kale and set aside.
4. Once lentils have been cooking for about 15 minutes, stir kale through them and cover again for 5 minutes more, or until tender.
5. Bring 2 cups of water to boil on stove top, then add gnocchi and remaining salt.
6. Cook for 2-3 minutes or until gnocchi begin to float.
7. Drain gnocchi and return to saucepan.
8. Add olive tapenade, vegan butter, and lemon juice
9. Top with lentils and serve.
2. Once boiling, reduce heat to a simmer and cover.
3. Meanwhile, finely chop kale and set aside.
4. Once lentils have been cooking for about 15 minutes, stir kale through them and cover again for 5 minutes more, or until tender.
5. Bring 2 cups of water to boil on stove top, then add gnocchi and remaining salt.
6. Cook for 2-3 minutes or until gnocchi begin to float.
7. Drain gnocchi and return to saucepan.
8. Add olive tapenade, vegan butter, and lemon juice
9. Top with lentils and serve.
Also by Quincy: Gluten-Free Vegan Bundt Cake
Related: Healthy Dinner: Mediterranean Kañiwa & Carrot Turmeric Dressing
Healthy Lunch: Chickpea Artichoke Mediterranean Wrap
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Photos: Quincy Malesovas
