Great Tastes of Manitoba

Lentil Gnocchi

40 minutes
Prep: 25 minutes | Cook: 15 minutes | Servings: 4


  • 1 cup lentil puree
  • 4 oz soft goat’s cheese
  • 1/2 tsp fine sea salt
  • 3/4 cup flour, plus more as needed


  1. To make the lentil puree, combine 1 cup of lentils with 1/4 cup of water in a blender and blend until smooth.
  2. Place lentil puree, goat cheese, rosemary and salt in a food processor or high-powered blender. Blend until smooth.
  3. Pour lentil mixture into a bowl and fold in 3/4 cup of flour with a spatula, being careful not to over-mix. Add additional flour if needed, a tablespoon at a time, until dough is tacky, but manageable.
  4. Roll handfuls of dough between your palms to create long, thin tubes. Cut into approximately 1-inch pieces.
  5. Bring pot of salted water to a boil. Boil the gnocchi, a few handfuls at a time, until the gnocchi floats to the surface. Drain.
  6. To finish, sauté the gnocchi in a little canola oil over medium heat.

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