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

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.

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.

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.

Not included: olive oil, salt, pepper

Instructions

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

Cut the olives into slices. Chop the capers and walnuts.

Serve the gnocchi on a plate and place the sauce on top. Finish with the capers, olives and walnuts.

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

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.

Not included: olive oil, salt, pepper

Instructions

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

Cut the olives into slices. Chop the capers and walnuts.

Serve the gnocchi on a plate and place the sauce on top. Finish with the capers, olives and walnuts.

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

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