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

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.

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.

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.

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.

Not included: olive oil, salt, pepper

Instructions

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.

Heat plenty of water in a pot, but don't let it boil. Cook the gnocchi for 1 minute and drain the water.

Serve the gnocchi on a plate, add the sauce and finish with the chopped walnuts.

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

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.

Not included: olive oil, salt, pepper

Instructions

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.

Heat plenty of water in a pot, but don't let it boil. Cook the gnocchi for 1 minute and drain the water.

Serve the gnocchi on a plate, add the sauce and finish with the chopped walnuts.

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

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