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To make the lentil puree, combine ½ cup of dried lentils with 1 cup of water with a pinch of salt in a saucepan. Bring to a boil, then simmer for 25-35 minutes, or until lentils are very soft.
Add one cup of lentils to a food processor or high-powered blender and add the goat cheese, rosemary and salt. Blend until smooth.
Pour lentil mixture into a bowl and fold in ¾ cup of flour with a spatula, being careful not to overmix. Add additional flour if needed, a tablespoon at a time, until dough is tacky, but manageable.
Roll handfuls of dough between your palms to create long, thin tubes. Cut into approximately 1-inch pieces.
Bring a pot of salted water to boil. Boil the gnocchi, a few handfuls at a time, until the gnocchi float to the surface. Drain.
To finish: sauté the gnocchi in a little olive oil over medium heat.