Semolina beet gnocchi

with sautéed cherry tomatoes, arugula, peanuts and tofu

This beet variant on the traditional gnocchi alla Romana adds a touch of soy sauce and basil and is a true taste-sensation.

Vegan

Preparation time:

45 min.

Difficulty level:

You can do it!

Allergens:

wheat, peanut, soya, gluten

Utensils:

(Hand) blender

Rolling pin

Ingredients

Fine wheat semolina

Beet

Garlic

Soy milk

Arugula

Cherry tomatoes

Peeled peanuts

Fresh basil

Tofu

Soy sauce

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:

2506
599
20
3
81
16
7
27
0
1093

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the beet and peel the garlic. Cut 1/4 of the beet (approx. 50g) and boil it in the soy milk together with the garlic. After the water boils, cook for another 12-15 minutes. Once the beet is tender, blend it with a hand blender to a smooth and purple liquid.

Measure 600ml of the beet milk and place it in a saucepan. Add 1 tablespoon of olive oil and season to taste. Bring to a gentle boil and keep stirring while you gradually add the semolina. Continue stirring over medium heat for 5 minutes until a firm dough is formed.

Place a 40cm sheet of cling film on the counter and grease it with olive oil. Place the dough in the centre of the cling film and slightly wet it with a wet paper towel. Press the dough evenly until it reaches an equal thickness of 4cm. Cover the dough with another piece of cling film (don't wrap it). Use a rolling pin to continue stretching the dough until it is 1cm thick. Let the dough cool down to thicken. Carefully place the dough on a cutting board and put it in the fridge for 10-15 minutes.

Once the dough is cold and firm, remove the top layer of the cling film and cut the dough into squares of 3cm. You can also cut it in circles or other desired shapes. Place the pieces of dough on a greased tray.

Brown the peanuts in a frying pan and remove when ready. Cut the tofu in small cubes and sauté it in a pan with 1 teaspoon of oil. Remove.

Cut the cherry tomatoes in half and roughly cut the basil leaves with your hands. Wash the arugula.

Place the frying pan back on the heat with a tablespoon of oil and once hot, add the gnocchi. Sauté for 1 minute and add the tomatoes, peanuts, basil, arugula and tofu. Finish with the soy sauce and serve immediately.