Ingredients for 2 servings
For the parsnip Gnocchi
- 200 g potatoes, mealy – peel and cut into cubes
- 170 g of parsnips – peel and grate finely
- 210 g of wholemeal spelt flour for the work surface
- 2 TBSP vegan organic Margarine
- 1 Msp. Nutmeg powder
- 1 sprig of rosemary needles finely chop
- 2 TBSP parsley – chop
For the Sauce
- 80 g of carrots – small dice
- 20 g Morel mushrooms, dried (or mushrooms of your choice) – 15 Min. soak in water
- 100 g of young leaf spinach – wash and drain
- 200 ml soy cream
- 200 ml of vegetables broth
- 2 TBSP Tamari (or soy sauce)
- 1 TBSP olive oil, heat resistant
- 1 EL noble yeast flakes
- 1 Msp. Nutmeg powder
- Crystal salt
- Pepper from the mill
Preparation
Preparation time 25 minutes cooking/baking time approx 45 minutes
A large pot with water, apply lightly salt and put the potatoes in about 15 Min. cooking. Then the parsnips and 3 Min. soft cooking.
In the meantime, prepare the Sauce. For this purpose, the soaked morels, drain and serve with the remaining water, squeeze out the juice. In a saucepan, heat the olive oil and the morels to sauté along with the carrots, about 2 Min. Then the vegetable broth and bring to a boil. The Sauce with Tamari, nutmeg, salt and pepper and approx. a 10 Min. allow to reduce slowly, then turn off the oven.
Once the potatoes and parsnips are soft, about a colander to drain back into the pot and make a fine mash. With nutmeg, salt and pepper to season it. Then the spelt flour, stirring with a wooden spoon.
The work surface with flour. The potato-parsnip-mass out of the pot, on the work surface and roll to a 1.5 cm thick sausage. Then with a dough card or a knife into 1.5 cm pieces. To form this into a ball and with the back of a fork to slightly rolling. In this way, the beautiful Gnocchi grooves. (Even better, a Gnocchi Board use.)
A large pot 2/3 full with water, bring to a boil and add salt. The Gnocchi into the water, reduce the heat and 10 Min. very easy to simmer until they rise to the surface. With a slotted spoon into a colander and drain.
The Alsan in a nonstick pan and fry the Gnocchi for approx. 4 Min. slowly fry until Golden brown. Rosemary and parsley, mix together and stand for 1 Min. fry. Then add the spinach and toss briefly.
In the meantime, whip the cream and precious yeast in flakes in the Sauce, stir and just bring to a boil, then season to taste with salt and pepper.
The Gnocchi with the Morel-cream sauce and garnish and enjoy.
Tip: The Gnocchi should always be freshly prepared, consumed, because, again to warm up they lose their pleasant consistency.
Nutritional values per Serving
- Calories: 835 kcal
- Carbohydrates: 93 g
- Protein: 22 g
- Fat: 39 g