By lentilsorg Main Dish Italian Pan Frying
July 13, 2015
By straining the cooked onion and lentil puree mixture you are reducing the moisture content, preventing the gnocchi dough from becoming too sticky to work with and eventually dense when cooked.
This is a great recipe to get your family involved! Have fun with it!
35 Minutes
5 Minutes
40 Minutes
1 Tbsp (15 mL) unsalted butter
1 cup (250 mL) onions, diced
3 fresh sage leaves, chopped
1 cup (250 mL) cooked green lentils
dash salt and ground black pepper
2 whole eggs
2⁄3 cup (175 mL) Parmesan cheese, grated
1¼ cup (310 mL) all-purpose flour, separated, more as needed for rolling
2 whole fresh sage leaves, chopped
¼ cup (60 mL) balsamic vinegar
½ cup (125 mL) baby arugula