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Garlic Gnocchi with Asparagus & Pesto sauce ??? Colours and flavours all made by nature! ?⠀
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2 portions:⠀
450 g of hard-boiling potatoes⠀
130 g spelled flour⠀
2 tablespoons potato starch⠀
12 leaves of wild garlic ▪Cook potatoes whole and with a bowl until they are cooked. Cool briefly and leave and then peel. Press through a Noodle Maker – Pound the wild garlic in a mortar or puree it.⠀
– Mix all ingredients together in a large bowl. – Gradually roll the dough into sausages on a floured work surface and cut into a short gnocchi with a spatula or a sharp knife in approx. 1.5 cm. – Cook the gnocchi in lightly simmering salted water until they float on the surface. Then remove with a slotted spoon and rinse briefly with water. Drain well.⠀
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Further ingredients:⠀
1 bunch of green asparagus⠀
1-2 tablespoons wild garlic pesto⠀
2 tablespoons plant based cream cheese⠀
Spices, oil, lemon juice ▪ Cut the asparagus into small pieces and fry them together with the gnocchi in a little oil.⠀
– Blank with lemon juice and a trowel from the gnocchi water. Stir in vegan cream cheese.⠀
– Taste with the pesto and spices.⠀
– If necessary add some more water.
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