Potato Gnocchi with Carrot and Lentil Cream

Ingredients

• Potato gnocchi (quantity not specified)
• 1 Carrot (diced)
• Green part of the spring onion (quantity not specified)
• 1 Small potato
• Split red lentils (quantity not specified)
• Iodized salt (to taste; add at the end of cooking)
• 1 Bay leaf (leaf)
• Extra-virgin olive oil (for the soffritto; quantity not specified)
• Water (a little, as needed to cook the potato and carrot)

Steps

1. 1

   Dice the carrot and prepare the green part of the spring onion. Peel the small potato and cut it into pieces; the source does not specify how it should be cut.

2. 2

   In a pot, prepare a light soffritto with extra-virgin olive oil, the green part of the spring onion, and the diced carrot.

3. 3

   Add the bay leaf and split red lentils.

4. 4

   Add the potato and a little water, just enough for the potato and carrot to cook without excessively thinning the preparation.

5. 5

   Cook until the vegetables and lentils are tender; the source does not indicate the cooking time.

6. 6

   Add the iodized salt at the end of cooking.

7. 7

   Blend the contents of the pot until creamy, partially breaking down the tougher fibers.

8. 8

   Cook the potato gnocchi according to the package instructions; the source does not specify the method or cooking time.

9. 9

   Toss the gnocchi with the carrot and lentil cream and serve.

Notes

The source does not indicate the quantities of gnocchi, lentils, spring onion, oil, or water, nor the cooking times or cooking method for the gnocchi. Serving quantities and total times are estimates; they are not provided in the source.

Nutrition per serving

• first course
• vegetarian
• vegan
• dairy-free
• one-pot cooking
• Italian cuisine