@capucine.emily: Crispy Gnocchi with Roasted Red Pepper Sauce & Crunchy Lentils Ingredients: Serves: 4 700-800g gnocchi (about 1 1/2–1 3/4 lb) 350g jarred roasted red peppers, drained (about 12 oz) 450g silken tofu (about 16 oz) 2 tbsp balsamic vinegar 2 tbsp tomato paste 1 handful fresh basil 2 cans lentils, drained and rinsed (15 oz / 425g cans) 50-70g Parmesan, finely grated (about 1/2 –3/4 cup), plus extra for serving Instructions 1/ Roast the lentils, Preheat the oven to 200°C / 400°F. Drain and rinse the lentils, then pat them dry with a clean kitchen towel or paper towels. Spread them on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for approximately 25-30 minutes, stirring once or twice, until the lentils are dry and starting to crisp. Keep an eye on them towards the end so they don’t burn. They’ll become crunchier as they cool. 2/ Make the roasted red pepper sauce : Add the drained roasted red peppers, silken tofu, balsamic vinegar, tomato paste, grated Parmesan, basil, a drizzle of olive oil, salt and pepper to a blender or a large bowl. Blend with a regular or immersion blender until completely smooth. Pour the sauce into a saucepan and simmer gently for about 15 minutes, stirring occasionally, until it thickens slightly. Taste and adjust the seasoning if needed. 3/ Crisp the gnocchi While the sauce simmers, heat butter or olive oil in a large skillet over medium heat. Add the gnocchi in a single layer, working in batches if needed. Cook for about 8-10 minutes, turning regularly, until golden and crispy on the outside. 4/ Combine the creamy roasted red pepper with the crispy gnocchi. Top with the crunchy roasted lentils, extra Parmesan and fresh basil. #lentils #easydinner #EasyRecipe #familymeals #vegetarian

Capucine Emily

Open In TikTok:

Region: US

Monday 12 October 2026 17:00:17 GMT