Carrot gnocchi with roasted vegetables
and arugula pesto
The flavours of the oven roasted tomato, broccoli and onion in combination with the arugula pesto blend in perfectly with these carrot and semolina gnocchi.
-
Vegan
Preparation time:
45 min.
Difficulty level:
You can do it!
Allergens:
tree nut, wheat, gluten
Utensils:
Ingredients
Fine wheat semolina
Chickpea flour
Carrot
Ramallet tomato
Red onion
Broccoli
Garlic
Arugula
Walnuts
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3075
735
47
6
70
16
14
18
0
159
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash all the vegetables. Peel and cut the carrot. Boil it in a pot with water covering all carrots for 10 minutes until tender. Drain the water and mash the carrots. Weigh it and set 200g aside (approx. 1 cup).
3.
Cut the tomatoes into quarters. Peel the onion and cut it first in half and then into 3 wedges. Take the florets off the broccoli. Chop 1 garlic clove. Mix all vegetables and the garlic in a bowl with 2 tablespoons of olive oil and optionally season. Place the broccoli and onion on a baking tray and roast in the oven for 6 minutes. Add the tomatoes and let it cook for another 4 minutes until tender.
4.
For the gnocchi: place 200ml of water, the carrot puree and 2 tablespoons of olive oil in a pot. Season to taste. Bring everything to a boil and gradually add the semolina and chickpea flour. Keep stirring the mixture until it starts boiling, then lower the heat to a minimum and let it simmer for 3 minutes. Keep stirring until you have a firm dough. Remove the pot from the heat and spread the mixture as a thin layer on a plate so it cools down quickly. Take pieces of the dough and form balls the size of a bottle cap.
5.
For the pesto: place the arugula, 1 garlic clove, the walnuts and 3 tablespoons of olive oil in a mixing jar. Season to taste. Blend it with a hand blender to a paste and set aside.
6.
Heat plenty of water in a pot without letting it boil. Cook the gnocchi for 1 minute and drain the water.
7.