Semolina beet gnocchi
with sautéed cherry tomatoes, arugula, peanuts and tofu
This beet variant on the traditional gnocchi alla Romana adds a touch of soy sauce and basil and is a true taste-sensation.
You can do it!
wheat, peanut, soya, gluten
Fine wheat semolina
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash the beet and peel the garlic. Cut 1/4 of the beet (approx. 50g) and boil it in the soy milk together with the garlic. After the water boils, cook for another 12-15 minutes. Once the beet is tender, blend it with a hand blender to a smooth and purple liquid.
Measure 600ml of the beet milk and place it in a saucepan. Add 1 tablespoon of olive oil and season to taste. Bring to a gentle boil and keep stirring while you gradually add the semolina. Continue stirring over medium heat for 5 minutes until a firm dough is formed.
Place a 40cm sheet of cling film on the counter and grease it with olive oil. Place the dough in the centre of the cling film and slightly wet it with a wet paper towel. Press the dough evenly until it reaches an equal thickness of 4cm. Cover the dough with another piece of cling film (don't wrap it). Use a rolling pin to continue stretching the dough until it is 1cm thick. Let the dough cool down to thicken. Carefully place the dough on a cutting board and put it in the fridge for 10-15 minutes.
Once the dough is cold and firm, remove the top layer of the cling film and cut the dough into squares of 3cm. You can also cut it in circles or other desired shapes. Place the pieces of dough on a greased tray.
Brown the peanuts in a frying pan and remove when ready. Cut the tofu in small cubes and sauté it in a pan with 1 teaspoon of oil. Remove.
Cut the cherry tomatoes in half and roughly cut the basil leaves with your hands. Wash the arugula.