{"id":21036,"date":"2022-04-21T09:57:36","date_gmt":"2022-04-21T07:57:36","guid":{"rendered":"https:\/\/bistrobadia.de\/linsen-gnocchi-mit-geroestetem-blumenkohl\/"},"modified":"2024-01-19T05:57:23","modified_gmt":"2024-01-19T04:57:23","slug":"lentil-gnocchi-with-roasted-cauliflower","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/lentil-gnocchi-with-roasted-cauliflower\/","title":{"rendered":"Lentil gnocchi with roasted cauliflower and zhug"},"content":{"rendered":"\n

Ilike to modify old classics and give them a new twist. So I have already tried out a few gnocchi recipes. I particularly liked beetroot gnocchi and wild garlic gnocchi. Not only do they look colourful, but they are also particularly aromatic. Just like these lentil gnocchi.<\/p>\n\n\n\n

As I was standing in the kitchen again, shaping a few lentil balls, I had a new idea: lentil gnocchi. The consistency of the lentil dough is very similar to gnocchi dough. Admittedly, my own creation doesn’t have much to do with the original recipe, but that’s what I like about cooking – when new ideas come up and they taste good.<\/p>\n\n\n\n

But just lentil gnocchi? No, there has to be a side dish. And because lentils harmonise perfectly with cauliflower, the good cabbage is put in the oven for a few minutes with a handful of aromatic spices and the finest olive oil. Roasted to a golden brown, it can then join the spicy lentil gnocchi on the plate.<\/p>\n\n\n\n

Zhug – chilli coriander sauce<\/h3>\n\n\n\n

And what about sauce? Of course, you can’t do without it! For me, almost nothing goes without coriander – so I definitely have the fiery chilli-coriander sauce Zhug to<\/a> go with it! <\/p>\n\n\n\n

On top a few nuts<\/h3>\n\n\n\n

Want a little crunch? Then roast a handful of hazelnuts or almonds in the pan and top your lentil gnocchi with roasted cauliflower.<\/p>\n\n\n\n

No Foodwaste<\/h3>\n\n\n\n

If you want to produce as little waste as possible, chop the coriander stalks and put the cauliflower leaves on the tray as well. Roast them until they are crispy and you can snack on them later with the rest of the zhug.<\/p>\n\n\n\n

Extra tip<\/h3>\n\n\n\n

Gnocchi always taste a little better if you fry them in a little butter before serving!<\/p>\n\n\n\n

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Recipe for lentil gnocchi<\/h2>\n\n\n
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