A recipe – Lentil gnocchi al tricolore

Lentil gnocchi recipe

Gluten free flour

Recently I came across a vegan and vegetarian recipe on the Identita’ Golose website, which really caught my eye. Gnocchi made with lentils, which I found interesting and decided to try out.

Chef Simone Salvini, a vegan chef who is a regular contributor to the site, describes this recipe as inspired by Indian Ayurveda philosophy where rice and pulses are married in a perfect combination to balance our internal system. I don’t particularly follow or believe in this, and I don’t know enough about it to make an informed judgment, but the gnocchi came our delicious and quite different, as they use no dairy either and have a different texture and colour, so I thought, why not!

I used a gluten free blend flour (as opposed to just rice) and decided to modify the dressing and of course, not being particularly fussed, added a lot of Grana Padano to them (which is not vegetarian, strictly speaking) in the end… I am sure they would go well with other types of condiment, from butter and sage, creamy cheese and nuts and a pepper sauce as in the original recipe.

I stuck to summer flavours and a tricolore look: freshly chopped summer tomatoes, extra virgin olive oil from Abruzzo and freshly chopped parsley.

The result was a delicious and different, gluten free lunchtime treat.

Lentils gnocchi

Lentils gnocchi

Serves 2

A tin of brown lentils, drained and rinsed
100 g unsweetened almond milk
100 g gluten free white flour
2 g salt
Freshly ground pepper

To dress them:
1 large beef tomato or a handful of small ones, ripe and flavoursome, chopped into small cubes
A good helping of Italian extra virgin olive oil
Freshly chopped flat leaf parsley
Freshly grated Grana Padano

Place the lentils and the almond milk in a blender and whiz until very smooth and lightly whipped (I used my Nutribullet!). Add most of the blend to a bowl and add the flour, mixing with your hands until smooth. Add the salt and the pepper and use extra flour or extra blend if needed. Once smooth, make a dough ball and wrapped in clingfilm, rest in the fridge for 30 minutes.

Next,bring a pan of salted water to the boil. Take the dough out of the fridge and cut into smaller pieces, then make a ‘snake’ of each, cutting pieces of about 3cm in lenght (and 1.5cm in width). Careful as the dough is a little crumbly and must be handled with care to avoid splitting open!

Once the water is boiling, place the gnocchi in the pan. After a couple of minutes, they will rise to the surface, sign that they are cooked. Drain and place in a bowl with the dressing, ready to serve. Enjoy!

Lentils gnocchi


  1. Alison

    I love the look of this, I am always on the look out for things to do with lentils as I can never think of anything bar adding them to soup. This does look tasty

    1. pastabites (Post author)

      They are quite easy to make as well and have an unusual flavor… I used tinned lentils, the sort of ‘regular’ ones


    I always buy red lentils for soup. Never thought of making gnocchi with them, this is an inspired recipe. Very creative.

    1. pastabites (Post author)

      It is – quite unusual. I used brown tinned ones, they worked well…


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