Chef Rebecca Peizer Culinary Institute of America

Recipe by

Chef Rebecca Peizer Culinary Institute of America

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Spinach & Lentil Gnochhi with Gorgonzola Cream Sauce

Servings: 8

Puréed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil purée in your favorite cookie recipe, or add puréed lentils to savory dishes, such as soups, meatloaf, burgers, or fresh-made pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil purée in Red Lentil and Spinach Gnocchi with Gorgonzola Sauce.

Chef Rebecca Peizer Culinary Institute of America

Recipe by

Chef Rebecca Peizer Culinary Institute of America

View All

Ingredients

Directions

Nutrition

Ingredients

    Gnocchi:

    1 lb (500 g) spinach

    1 egg

    1 potato, russet

    1 lb (500 g) dry split red lentils - cooked and then pureed

    as needed, salt

    as needed, ground black pepper

    as needed, nutmeg, grated

    1 1/2 - 2 1/2 cups (375 - 625 mL) all -purpose flour

    Sauce:

    2 cups (500 mL) heavy cream

    1/2 lb (250 g) Gorganzola cheese

    1/4 lb (125 g) Parmesan cheese

    1/2 cup (125 mL) white wine

    2 Tbsp (30 mL) brandy

    as needed, salt

    as needed, ground white pepper

    as needed, nutmeg, grated


Directions

  1. Steam spinach until wilted and tender. Cool. Squeeze out any excess moisture. In a food processor, purée the spinach with the egg until smooth. Reserve.
  2. Simmer potatoes in their jacket until tender. While still hot, peel the potatoes and pass them through a ricer. Add the pureed lentils, salt, pepper, and nutmeg, and lightly mix.
  3. Add the reserved puréed spinach and using a fork or your fingertips, begin to work it into the mixture.
  4. Add the 1 ½ to 2½ cups of flour and quickly and gently mix together with your fingertips to form a smooth dough.
  5. Scrape the work surface clean. Sprinkle a little more flour on the work surface. Divide the dough into 6 equal portions.
  6. Form the dough into a log ¾-inch in diameter. Cut into pieces ¾-inch wide. If the pieces are sticky, lightly coat them with some of the remaining flour. Repeat. Keep cold.
  7. Bring a large pot of salted water to a fast simmer. Add the gnocchi and gently stir to prevent the gnocchi from sticking together. Cook until the gnocchi float and then for up to 5 minutes more, until cooked through.
  8. Drain the gnocchi and immediately serve with heated Gorgonzola Cream Sauce.
  9. For the sauce: In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened.
  10. Stir in the cheese and reduce the heat to medium.
  11. Stir in the wine and simmer for 1 minute.
  12. Stir in the brandy. Season to taste with salt, white pepper, and nutmeg.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.

Recipe & Photo Copyright: Culinary Institute of America.