Lentils with semolina gnocchi

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Gnocchi

7 dl milk
½ tsp salt
200 g durum wheat semolina
50 g grated Parmesan
2 egg yolks
25 g butter
Nutmeg
For the gnocchi, mix the milk, salt and durum wheat semolina together in the smaller porcelain dish.
Put the porcelain dish on to the wire shelf at level 2 of the cold cooking space. Steam 100 °C, 15 minutes.
Stir the Parmesan, egg yolks, butter and nutmeg into the hot semolina. Leave to cool.

Lentil dish

2 large carrots
200 g celeriac
200 g leeks
2 onions
240 g tinned plum tomatoes, stalks removed
2 cm root ginger, peeled, sliced
3 cloves of garlic, sliced
100 g red lentils
2 tbsp olive oil
Salt
Pepper
50 g grated Parmesan, to sprinkle over the top
Peel the carrots and celeriac and cut them into sticks about 4 cm long and 5 mm thick. Remove the fibrous parts of the leeks, cut it in half lengthways and then into strips. Cut the onions into thin rings.
Put the vegetables, ginger, garlic, lentils, plum tomatoes and olive oil into the larger porcelain dish, mix well and season.
Put the porcelain dish on to the wire shelf at level 2 of the cooking space, which has by now cooled down a little. Steam 100 °C, 25 minutes.
Use a tablespoon to scoop gnocchi out of the semolina and put on top of the lentils and vegetables. Sprinkle the Parmesan over the top.
Put the porcelain dish into the warm cooking space on to the wire shelf at level 2. Grill 230 °C, 10–15 minutes.
  • Porcelain dish, 1/3 GN
  • Porcelain dish, 2/3 GN
  • Wire shelf
Quantity Ingredient
2 tbsp olive oil
240 g tinned plum tomatoes
Nutmeg
2 large carrots
100 g red lentils
200 g celeriac
2 onions
200 g leeks
Pepper
2 cm root ginger
½ tsp salt
200 g durum wheat semolina
7 dl milk
100 g grated Parmesan
25 g butter
3 cloves of garlic
Salt
2 egg yolks

Customer reviews (1)

  • Christa B.

    Customer review in German

    Perfekt und Gesund

    August 8, 2013

    Danke für dieses wunderbare Rezept. Es ist herrlich - auch wenn man anderes Gemüse verwendet.

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