Description
Delicious and gluten-free gnocchi made with red lentils, perfect for a healthy meal.
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
- Make sure the lentils are thoroughly blended for the best texture.
- Adjust salt to taste according to your preference.
- This recipe yields about 25 gnocchi.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6 pieces
- Calories: 150
- Sugar: 1g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg