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VEGAN Gnocchi with spring Pesto ( Gnocchi cu pesto de primavara) - Chef Ashlie Dias
Special Occasion (Family)Vegan & Vegetarian

VEGAN Gnocchi with spring Pesto ( Gnocchi cu pesto de primavara)

by cashlieadmin

Vegan Gnocchi With Spring Pesto

Print
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5/5
( 2 voted )

Ingredients

  • Potato 500 gm
  • semolina 100 gm
  • Chick pea flour 50 gm
  • wheat flour 50 gm
  • Salt to taste
  • pepper to taste
  • Nettles Pesto
  • nettles 75 gm
  • Pumpkin seeds 30 gm
  • usturoi verde 30 gm
  • Parsley 30 gm
  • EVOO 75 ml
  • seminte de Dovleac 50 gm
  • Cherry tomatoes 50 gm
  • basil sprigs 20 gm
  • stock pot 4 ltrs 2
  • blender 1
  • Chopping board 1

Instructions

  1. Bake potatoes for 40 mins till cooked in boiling water , Blanch , urzici, basil, and green garlic , remove chill in cold water toast pumpkin seeds
  2. Slice cherry tomatoes add salt pepper and EVOO , keep aside
  3. In a blender add green herbs nuts and oil , blend till smooth or coarse as needed , set aside
  4. Grate baked potatoes , add semolina, faina de naut ( chick pea flour) , and reg flour
  5. Mix well and keep warm , shape gnochi as shown
  6. In salted water boil gnocchi ( not too rapid) ,once cooked it should float ( wait for 15 seconds)
  7. Remove, toss with pesto, and sprinkle pumpkin seeds , marinated cherry tomatoes and drizzle EVOO serve hot as shown

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