Red lentil gnocchi with pimientos de Padrón
  • 150g potatoes (peeled)
  • 70g red lentil flour
  • 40g durum wheat semolina + more for dusting
  • salt
  • 1 Tbsp olive oil
  • 200g pimientos de Padrón (washed and dried)
  • flaked sea salt
  1. Peel and chop potatoes, place in a small pan, cover with water and add salt, then boil until tender. Drain and mash. Allow to cool for a few minutes.
  2. Combine red lentil flour with durum wheat semolina with a pinch of salt and add potatoe mash. Knead together (with your hands) until a stiff dough has formed. Add more durum wheat semolina if needed.
  3. Dust a working surface with durum wheat semolina, transfer dough and cut in half. Roll dough to snakes with a diameter of about 1-2 cm and cut into pieces (2-3 cm). Roll over a back of a fork (or gnocchi board) to get small rills.
  4. Bring a large pot of water to the boil, add salt and let gnocchi simmer until they rise to the surface. Remove with a slotted spoon and let them drain.
  5. Heat up olive oil in a pan, add pimientos and gnocchi and fry, stirring well, until pimientos start to deflate and get softer. Season with a bit of pepper and sprinkle with sea salt flakes when serving.
Recipe by piroggi at