English
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.
-
Vegan
Preparation time:
45 min.
Difficulty level:
You can do it!
Allergens:
tree nut, wheat, soya, gluten
Utensils:
(Hand) blender
Ingredients
Fine wheat semolina
Chickpea flour
spinach
Leek
Garlic
Zucchini
Soy cream
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:
2226
532
26
4
64
17
9
16
0
247
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
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.
2.
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.
3.
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.
4.
Heat plenty of water in a pot, but don't let it boil. Cook the gnocchi for 1 minute and drain the water.
5.