Green Lentil & Sage Gnocchi with Balsamic & Wilted Arugula –

Green Lentil & Sage Gnocchi with Balsamic & Wilted Arugula

  By lentilsorg      

July 13, 2015

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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!

  • Prep: 35 Minutes
  • Cook: 5 Minutes
  • 35 Minutes

    5 Minutes

    40 Minutes

  • Yields: 4


  1. MELT the butter in a saucepan, and sauté the onions and sage until golden. Add the lentils and season with salt and pepper.
  2. TRANSFER the cooked onion and lentil mixture into a food processor and process until smooth. Allow the mixture to cool in a bowl. Drain any excess moisture using a sieve.
  3. MEANWHILE heat a large pot of salted water. Cover the pot with a lid to quicken the process and to keep the water from evaporating.
  4. ONCE the pureed mixture is cool, transfer to a bowl and mix in the eggs and Parmesan cheese. Gently fold in ¾ cup of flour. The dough will be sticky, add more flour 1 Tbsp (15 mL) at a time until a soft workable dough is formed.
  5. TURN the dough out onto a floured surface. Cut the dough into three sections so that it is easier to work with. Gently roll the first portion of dough into a long rope, approximately ¾-inch (2 cm) thick. Add flour to the work surface as needed so that the dough does not stick. Cut the rope into ¾-inch (2 cm) pieces and reserve on a floured plate. Do the same with the remaining sections of dough.
  6. ROLL each piece into a rough ball and then using the tines of a fork score each ball of dough. Do this by placing the ball of dough on the tip of your thumb and then pressing and rolling the dough lightly against the tines of the fork. As you do this the dough wraps around the tip of your thumb and forms the gnocchi with an indentation on one side and a ridged surface on the other. Set each piece on a floured plate until ready to cook. Repeat with the remaining dough. At this point gnocchi must be cooked immediately or frozen.
  7. ONCE the gnocchi has been formed, cook in batches in the pot of boiling salted water. Gnocchi is cooked when it floats to the top. Remove the gnocchi as they are cooked with a slotted spoon and drain well. Repeat until all the gnocchi is cooked.
  8. HEAT the butter and sage in a large saucepan until golden. Add the gnocchi and sauté until lightly browned. Add the balsamic vinegar and simmer until it reduces and thickens.
  9. ADD the arugula and cook it until it is wilted, season with salt and pepper. Serve immediately.


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

1 Tbsp (15 mL) unsalted butter

2 whole fresh sage leaves, chopped

¼ cup (60 mL) balsamic vinegar

½ cup (125 mL) baby arugula


Nutrition Facts

Serving Size¾ cup (175 mL)
Sodium670 mg
Potassium329 mg
Protein20 g
Cholesterol120 mg
Sugar5 g
Total Fat14 g
Saturated Fat7 g
Total Carbohydrates43 g
Dietary Fiber5 g