Is all potato gnocchi vegan?

Some packaged gnocchi contains egg, so check the ingredient label and choose a vegan brand. Shelf-stable potato gnocchi is often suitable, but this varies by producer.

Can I use another type of lentil?

Cooked brown or green lentils work well. Avoid red lentils because they soften into the sauce and do not give the same distinct texture as Puy lentils.

How do I keep kale crisp?

Dry the leaves very well, do not overcrowd the tray, and add the kale only when serving. Steam from the tomato sauce will soften it quickly.

How should I store leftovers?

Refrigerate the gnocchi and cashew parmesan separately for up to 3 days. Reheat the gnocchi gently with a splash of water and make fresh kale for the best crunch.

Tomato Lentil Gnocchi with Crispy Kale

Name: Tomato Lentil Gnocchi with Crispy Kale
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Kale (Tough stems removed, leaves torn and dried well); 15 ml Extra-virgin olive oil; 0.25 tsp Fine sea salt; 50 g Cashews (Unsalted); 20 g Nutritional yeast; 0.5 tsp Garlic powder; 0.25 tsp Fine sea salt; 500 g Potato gnocchi (Use a vegan brand); 15 ml Extra-virgin olive oil; 3 cloves Garlic (Finely sliced or minced); 800 g Chopped tomatoes (Two tins); 15 g Fresh basil (Torn); 250 g Cooked Puy lentils (Drained if using tinned lentils); 20 g Nutritional yeast; 15 ml Lemon juice; Black pepper (Freshly ground, to taste); Fine sea salt (To taste)

This tomato lentil gnocchi is a plant-based dinner built around soft potato gnocchi, a quick tomato sauce, and earthy Puy lentils. Crispy kale and savoury cashew parmesan give the bowls contrast, so the dish stays lively rather than becoming one soft, heavy texture.

The recipe is intentionally simple: cook the gnocchi while the sauce reduces, then use a little starchy cooking water to bring everything together. It makes a comforting vegan main without relying on a long list of substitutes.

Tomato lentil gnocchi with crispy kale

Why This Recipe Works

Puy lentils hold their shape in the tomato sauce, giving the gnocchi a more substantial bite and a gentle earthy flavour. Nutritional yeast adds savoury depth, while the cashew parmesan supplies a separate nutty finish without making the sauce rich or creamy.

Cook the gnocchi only until tender, then finish it in the sauce. The reserved cooking water contains starch, which loosens the tomatoes just enough to coat the dumplings. A little lemon at the end brightens the lentils and keeps the dish from tasting flat.

Getting the Kale Crisp

Kale crisps best when the leaves are completely dry and spread in one layer. If the leaves are wet or piled up, they steam and turn leathery instead. Check from eight minutes onward: the leaves should be brittle at the edges but not dark brown.

Add the kale at the last moment. It is meant to be a crisp topping, not another green stirred into the sauce. If you prefer a softer vegetable, fold spinach into the tomato sauce just before adding the gnocchi, but keep the kale separate for the original contrast.

Serving Ideas and Swaps

This is a complete bowl on its own, though a peppery green salad or simple roasted courgettes make a good lighter side. For a brighter version, add a few chilli flakes with the garlic. Cooked green or brown lentils are the best substitutions because they stay distinct in the sauce.

The cashew parmesan makes more than is needed for one meal. Sprinkle the rest over soups, roasted vegetables, or grain bowls within a week. For another vegetable-led gnocchi dinner, try cauliflower gnocchi with pea and mint pesto.

Storage and Reheating

Store the gnocchi and cashew parmesan separately in the refrigerator for up to three days. Reheat the gnocchi in a frying pan over low heat with a splash of water until the sauce loosens. Roast a fresh small batch of kale when serving; stored kale loses the crackle that makes this dish work.