Tomato gnocchi in a cream of spinach
with black olives, capers and walnuts
These colourful tomato and semolina gnocchi are served in a spinach cream and finished with olives, capers and walnuts.
-
Vegan
Preparation time:
45 min.
Difficulty level:
You can do it!
Allergens:
tree nut, wheat, celery, soya, gluten
Utensils:
(Hand) blender
Ingredients
Fine wheat semolina
Chickpea flour
Tomato paste
Spinach
Garlic
Soy cream
Vegetable broth
Pitted black olives
Capers
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:
2326
556
33
5
55
15
7
15
0
570
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
For the gnocchi: place 400ml of water, the tomato paste 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 and once it starts boiling, lower the heat to a minimum and cook - while stirring - for another 3 minutes until it has become a firm mixture. Remove the mixture from the heat and spread it as a thin layer on a plate so it can cool down quickly. Take pieces of the dough and form balls the size of a bottle cap.
2.
Wash all the vegetables. Chop the spinach and garlic. Heat 2 tablespoons of olive oil in a pot and sauté the spinach and garlic for 1 minute. Add 150ml of water and the vegetable broth. Bring it to a boil and blend everything with a hand blender to a smooth liquid. Add the soy cream and let it simmer for 5 minutes until the sauce has thickened. Season to taste.
3.
Heat water in a pot, but don't let it boil. Cook the gnocchi for 1 minute and drain the water.
4.
Cut the olives into slices. Chop the capers and walnuts.
5.