Crispy Gnocchi with Lentils, Sun-Dried Tomatoes & Spinach

Crispy Gnocchi with Lentils, Sun-Dried Tomatoes & Spinach

This Crispy Gnocchi with Lentils, Sun-Dried Tomatoes & Spinach is deeply savoury, comforting, and layered with flavour.


Golden pan-crisped gnocchi are tossed in a rich tomato and lentil sauce infused with garlic, sun-dried tomatoes, soy sauce, and fresh herbs. The lentils bring body and protein while spinach and basil add freshness.


Finished with crumbled feta, lemon juice, and olive oil, the dish becomes a beautiful balance of crispy, creamy, tangy, and fresh.


It’s a quick weeknight meal that feels restaurant-level but takes less than 30 minutes.

Crispy Gnocchi with Lentils, Sun-Dried Tomatoes & Spinach

Healthythandi

Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Mediterranean-Inspired / Comfort Food

Golden crispy gnocchi tossed with lentils, sun-dried tomatoes, spinach, and herbs in a rich savoury sauce.

Crispy Gnocchi with Lentils, Sun-Dried Tomatoes & Spinach

Ingredients

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    • 250 g gnocchi
    • 1 tbsp olive oil

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    • 1 tbsp olive oil
    • 2–3 cloves garlic, finely grated
    • 2–3 sun-dried tomatoes, finely chopped
    • 2 fresh tomatoes, chopped
    • Pinch salt

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    • ¾–1 cup canned lentils, drained

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    • 1–2 tsp soy sauce

    • 1 tbsp balsamic vinegar(optional)

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    • ½ cup vegetable stock or water

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    • 1 handful baby spinach
    • 4–6 basil leaves, chopped

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    • 2 tbsp cottage cheese

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    • 30–40 g feta, crumbled
    • Squeeze lemon juice
    • Black pepper
    • Drizzle olive oil

    Method

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      1. Heat 1 tablespoon olive oil in a wide pan over medium-high heat.

      2. Add the gnocchi and cook without stirring for about 2–3 minutes so they develop deep golden spots.

      3. Toss and cook another 2–3 minutes until the gnocchi are crispy on the outside and soft inside.

      4. Remove from the pan and set aside.

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      1. In the same pan add 1 tablespoon olive oil.

      2. Add the grated garlic and chopped sun-dried tomatoes.

      3. Cook for about 30–45 seconds until fragrant.

      4. Cook the Tomatoes

      5. Add the chopped fresh tomatoes and a pinch of salt.

      6. Cook for about 3–4 minutes until the tomatoes soften and become slightly saucy.

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      1. Stir in the lentils.

      2. Cook for about 4–5 minutes so they absorb the tomato flavour.

      3. Add Umami and Depth

      4. Stir in the soy sauce and balsamic vinegar.

      5. These deepen the flavour and balance the acidity of the tomatoes.

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      1. Pour in the vegetable stock or water.

      2. Let the mixture simmer for about 2–3 minutes so the flavours combine.

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      1. Stir in the spinach and chopped basil.

      2. Cook until the greens are just wilted.

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      1. If using cottage cheese, blend the cottage cheese with a tablespoon of warm stock until smooth.

      2. Stir the mixture into the sauce off heat for a creamy finish.

      3. If skipping dairy, mash a spoonful of lentils into the sauce to thicken it naturally.

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      1. Add the crispy gnocchi back into the pan.

      2. Toss gently so the gnocchi absorb the sauce.

      3. Cook for about 1–2 minutes.

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      1. Turn off the heat and add the crumbled feta, lemon juice, black pepper, and a drizzle of olive oil.

      2. Serve immediately.
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