Equipment
Ingredients
For the lentil gnocchi
- 200 g red lentils
- 1 small piece of ginger (approx. 1 cm)
- 1 TSP Olive oil
- 200 g Potatoes (floury)
- 300 ml Vegetable broth
- 1 TSP Cumin (cumin)
- 1 TSP Coriander seeds
- 40 g Mint
- 40 g Coriander
- 50 g Wheat or lentil flour
- Salt, pepper
- Zhug at will
Zubereitung
- For the lentil gnocchi, rinse the lentils under running water. Peel and finely grate the ginger. Heat the olive oil in a saucepan and sauté the lentils and ginger briefly. Pour the vegetable stock over the lentils and simmer for about 15 minutes.
- Boil the potatoes in salted water for about 20 minutes.
- For the roasted cauliflower, preheat the oven to 180°C top/bottom heat. Wash the cauliflower and cut into small florets. Mix with olive oil, zaatar and lemon zest and spread on the baking tray. Roast the cauliflower in the hot oven for approx. 15 minutes.
- Rinse cooked potatoes briefly under cold water, peel and mash with a masher or fork. Wash and finely chop the herbs.
- Prepare the Zhug according to the recipe.
- Allow the lentil mixture to cool briefly, mix with spices, herbs, mashed potatoes and flour into the lentil mixture until a dough is formed. Season to taste with salt and pepper. If the dough is still too sticky, simply mix in some more flour.
- Shape the lentil dough into rolls, cut into small pieces of approx. 1-2 cm and roll over a gnocchi board or alternatively press on with a fork.
- Cook the lentil gnocchi in boiling salted water for approx. 2 minutes until they float to the surface.
- Arrange the gnocchi and roasted cauliflower on plates and top with Zhug. Sprinkle with roasted hazelnuts or almonds if desired.
Notes
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Nährwerte
Calories: 324kcal | Carbohydrates: 59g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 356mg | Potassium: 1265mg | Fiber: 21g | Sugar: 5g | Vitamin A: 1306IU | Vitamin C: 89mg | Calcium: 109mg | Iron: 7mg