Roasted Red Pepper Gnocchi With Crispy Lentils & Pesto

A quick and easy recipe for roasted red pepper gnocchi served with crispy lentils and homemade pesto.

By @minaelleskitchen.ca

Original recipe source

Cook time: 15 minutes

Servings: 2

Ingredients

• 0.5 cup cooked and rinsed lentils
• 1 tbsp olive oil
• 0.5 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tbsp nutritional yeast
• 0 salt and pepper
• 600 g gnocchi
• 0.25 cup roasted unsalted cashews
• 3 roasted red peppers
• 100 g medium-firm tofu
• 2 tbsp lemon juice
• 3 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 pinch salt
• 1 tbsp water
• 0 fresh basil
• 0 olive oil
• 0 lemon juice
• 1 pinch salt

Instructions

1. To a bowl, add the cooked and rinsed lentils, olive oil and spices (garlic powder, Italian seasoning, nutritional yeast, and salt and pepper). Mix until well combined, then add to the lined air fryer basket and air fry for 10-12 minutes at 450F, tossing and checking halfway.
2. Bring a small pot of water to a boil to cook the gnocchi.
3. Blend together the red pepper sauce ingredients by adding cashews, roasted red peppers, tofu, lemon juice, nutritional yeast, olive oil, and a pinch of salt and blending until smooth and creamy.
4. Prepare the pesto by finely chopping fresh basil, then mixing it in a bowl with a bit of olive oil, lemon juice and a pinch of salt.
5. Heat up red pepper sauce in a pan on medium heat. Once the sauce is warm and the gnocchi is cooked, add it in and stir well until all the gnocchi is covered. If needed, save and add a bit of the gnocchi water to loosen the sauce.
6. Top with the crispy lentils and homemade pesto, and enjoy!