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Vegan gluten-free gnocchi
Ingredients
for gnocchi dough
Gluten-free flour
200g
Cooked potato
100g
Cooked beetroot
80g
VEGOTTA (plant-based ricotta)
80g
GRATTUGIATO (plant-based Parmesan)
Lemon zest
Sage
Pesto
Sunflower and sesame seeds
Instructions
1
Mix gluten-free flour, cooked beetroot, potato and VEGOTTA (vegetable ricotta).
2
Knead the mixture by hand or using a food processor (e.g., Bimby) until well combined.
3
Let the dough rest covered in plastic wrap for 5 - 10 minutes.
4
Shape the dough into logs about 2 cm thick and cut them into small pieces.
5
Boil gnocchi in salted water (8g salt per 1 liter) for 4 minutes.
SERVE
Mix well in a bowl cooked gnocchi and dressing sauce.
Dressing consists of 2 tablespoons of cooking water, oil, and 2 lemon zests
Serve gnocchi with flakes of GRATTA FABANO (plant-based alternative for parmisan), pesto and sunflower seeds.
Add 5 drops of virgin olive oil.
Decorate with a few leaves of aromatic herbs.
Dressing consists of 2 tablespoons of cooking water, oil, and 2 lemon zests
Serve gnocchi with flakes of GRATTA FABANO (plant-based alternative for parmisan), pesto and sunflower seeds.
Add 5 drops of virgin olive oil.
Decorate with a few leaves of aromatic herbs.
