Lentil Gnocchi with Speck and Gorgonzola Sauce

Method

1. Rinse the lentils under running water. In a pot, heat a drizzle of oil and sauté the chopped shallot with bay leaves. Add the tomato concentrate and lentils, cover with room temperature water. Cook over medium heat, adding a little boiling water when the liquid dries up, until lentils are tender. Season with salt at the end.
2. Let lentils cool, then blend until smooth. Measure 650 g of puree; set aside some for the cream (about 200 g) and use the rest for the dough.
3. In a bowl, mix the semolina and flour. Add the egg yolk and the lentil puree (the remaining part). Knead until a homogeneous dough forms. Roll into logs and cut into pieces to form gnocchi. Pass over tines of a fork to ridge them.
4. Cook gnocchi in boiling salted water until they float. Drain.
5. For the sauce: in a pan, sauté the speck cut into strips. Deglaze with white wine. Add the gorgonzola pieces and milk, stir until smooth. Turn off heat, add a drizzle of oil and a grind of pepper.
6. Reheat the reserved lentil cream in a bain-marie.
7. Serve: arrange gnocchi, pour over lentil cream and gorgonzola-speck sauce. Top with walnut granules.