Spinach gnocchi in a cream of leek
with walnuts, zucchini and soy cream
These nutritious homemade semolina and spinach gnocchi are served with slices of zucchini and crushed walnuts.
You can do it!
tree nut, wheat, soya, gluten
Fine wheat semolina
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash all the vegetables. Chop the spinach and sauté it in a pan with 1 tablespoon of olive oil for 1 minute until cooked. Place it in a mixing jar and blend it to a smooth puree. Weigh 150 grams of the cooked spinach (approx. 1 cup) and set aside.
For the gnocchi: add 200ml of water, the spinach puree and 2 tablespoons of olive oil to a pot. Season to taste. Bring everything to a boil and gradually add the semilina and chickpea flour. Keep stirring the mixture and once it starts boiling, lower the heat to a minimum and let it simmer for 3 minutes while stirring until the mixture is firm. Take the pan from the heat and spread the dough as a thin layer over a plate, so it cools down quickly. Take pieces of the dough and form balls the size of a bottle cap.
For the sauce: finely chop the leek and garlic. Cut the zucchini into slices. Chop the walnuts. Heat 2 tablespoons of olive oil in a frying pan and sauté the leek and garlic for 1 minute. Add the zucchini and let it cook for another minute. Season to taste. Add the cream and 150ml of water. Let it cook for 5 minutes until it becomes a sauce. Set aside.
Heat plenty of water in a pot, but don't let it boil. Cook the gnocchi for 1 minute and drain the water.