Ingredients
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For the cauliflower sauce
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50ml almond milknatural and not sweetened
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1600g of cauliflower florets1 medium to small cauliflower
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12g white spring onion
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1/2 clove of garlicsmashed
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10ml extra virgin olive oil
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1/4 teaspoon of salt
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pepper
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For sweet potato gnocchi
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500g sweet potatoescleaned
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100g Semi-integral spelt flour
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100g whole spelt flour
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salt
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a pinch of nutmeg
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For spinach
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250g baby spinachwashed and dried
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10g extra virgin olive oil
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1 clove of garlic
-
a pinch of salt
Ingredients
For the cauliflower sauce |
|
| 50ml almond milk | |
| 1600g of cauliflower florets | |
| 12g white spring onion | |
| 1/2 clove of garlic | |
| 10ml extra virgin olive oil | |
| 1/4 teaspoon of salt | |
| pepper | |
For sweet potato gnocchi |
|
| 500g sweet potatoes | |
| 100g Semi-integral spelt flour | |
| 100g whole spelt flour | |
| salt | |
| a pinch of nutmeg | |
For spinach |
|
| 250g baby spinach | |
| 10g extra virgin olive oil | |
| 1 clove of garlic | |
| a pinch of salt | |
Steps
|
1
|
for the sauceClean and cut the cauliflower to obtain 400g of cauliflower florets. Steam them in the Steam Microwave Oven until they are soft. |
|
2
|
In the meantime, chop the spring onion. Pour the oil into a pan, add the onions and salt and brown gently over medium - low heat for at least 15-20 minutes (cook it longer to make it better digestible). During the last 3-4 minutes, add the garlic . |
|
3
|
Add the cauliflower, the onion, the garlic and all the other ingredients into the high-power blender and blend until you get a smooth and homogeneous sauce. Add a few tablespoons of almond milk and a few drops of oil if necessary until the desired consistency is achieved. |
|
4
|
Taste and add more garlic, salt, pepper to taste. Put aside for the moment. |
|
5
|
for gnocchiWash, clean and peel the sweet potatoes. |
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6
|
Cut them into small to medium sized pieces and steam them in the Steam Microwave Oven. When the sweet potatoes are cooked, (toothpick or small knife should not find resistance entering the cooked potato), smash them with a potato press and let them cool. |
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7
|
Add the flours, salt and nutmeg and mix all the ingredients, first working the dough with a fork and then by hand. |
|
8
|
Form a ball and let it rest for a few minutes. |
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9
|
Flour the pastry board, cut the dough into strips not too thin and form rolls about 1.5cm wide using your hands. |
|
10
|
Cut each roll into similar sized cubes/caps. |
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11
|
Lightly flour them, trying to touch them as little as possible. |
|
12
|
Cook the gnocchi (a few at a time) in plenty of boiling salted water with a drop of oil for about 1 minute or until they rise to the surface. |
|
13
|
Drain with a skimmer, transfer them into the frying pan with the spinach and proceed as follows. |
|
14
|
In a large non-stick pan, brown the clove of garlic with the oil and salt. Add the baby spinach and simmer over a low to medium flame for a few minutes. |
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15
|
Drain the gnocchi and add them to the spinach. Remove the clove of garlic and pour about 150 ml of sauce for 2 people (about 75ml each) or as desired. |
|
16
|
Stir for 1-3 minutes and serve immediately. |
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