Lazy Pumpkin Gnocchi with Carrot and Lentil Puree

By Rachel Monson

Ingredients

• Lazy pumpkin gnocchi:

  • 1 cup pumpkin purée

  • 3/4 cup all-purpose flour

  • pinch of nutmeg

  • pinch of salt

• Lentil and carrot purée:

  • 2 cups roughly chopped carrots

  • 1/2 cup lentils

  • 1 small knob of ginger, peeled

  • 1 tsp minced onion

  • 1/2 tsp garlic powder

  • 1/2 tsp oregano

  • dash of turmeric

  • dash of red pepper flakes

  • salt to taste

  • (optional) grated parmesan

    
    

Instructions:

1. Mix the pumpkin purée, flour, salt, and nutmeg into a soft dough (it will be sticky).

2. Spoon out 1/2 tablespoon balls of dough and drop them into a cup of flour.

3. Toss to coat, then shape the dough into ovals and flatten slightly.

4. Boil the gnocchi for around 5 minutes, or until tender.

5. Strain the gnocchi, then pan fry in a drizzle of oil until crisp on both sides.

6. In a separate pot, add the carrots, lentils, ginger, onions, garlic powder, oregano, turmeric, red pepper flakes, and salt.

7. Add enough water to submerge the carrots and lentils, then bring it to a boil.

8. Reduce the heat, cover, and let it simmer.

9. Once the carrots and lentils are soft, purée the mixture. Add more water if needed.

10. Serve the soup in bowls with the gnocchi on top. Dust the surface with parmesan if desired.