Description
A delicious and gluten-free alternative to traditional gnocchi made with lentils.
Ingredients
Scale
- 1 cup dry red lentils
- 2 tablespoons whole psyllium husk (or 1 1/2 tbsp psyllium powder)
- 1 tablespoon tapioca starch
- 1/2 teaspoon salt (optional, or to taste)
- 3/4 cup hot water (plus more as needed)
- 1 tablespoon olive oil (optional)
Instructions
- Make lentil flour: Blend dry lentils in a high-speed blender or spice grinder until very fine. Sift if you see coarse bits; re-blend those.
- Mix dry ingredients: In a bowl, whisk lentil flour, psyllium, salt, and tapioca starch.
- Add hot water: Pour in about 3/4 cup hot (not boiling) water (about 140ºF) and mix with a spoon until a dough forms. Use your hands to knead for about 2 minutes, then shape into a smooth ball.
- Rest the dough: Cover and rest 10 minutes. This is key for structure.
- Shape: Cut the dough into two equal pieces. Roll each into a long rope and cut into small gnocchi, or pinch off small dumplings. You should get about 25 pieces. Keep them small and roughly the same size so they cook evenly.
- Cook gently: Bring water to a gentle simmer, not a rolling boil. Add the gnocchi and simmer about 15 minutes, or until cooked through. Scoop out with a slotted spoon and briefly rinse under cold running water to remove any lentil flavor.
- Finish: Toss in sauce or pan-sear until lightly crisped outside.
Notes
- These gnocchi can be stored in the refrigerator for a few days or frozen for later use.
- Feel free to experiment with different sauces, such as pesto or marinara, to serve with the gnocchi.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4 pieces
- Calories: 150
- Sugar: 1g
- Sodium: 20mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg