Page 110 - HHH Recipe eBook

Carrot Gnocchi & Pea Pesto
Fresh and healthy!
RECIPE
Ingredients
PESTO
* 1 1/2 cups basil
* 1/2 cup flat leaf parsley
* 1 cup green peas (if frozen thaw)
* 4 cloves garlic
* 1/4 cup toasted pine nuts
* 1 lemon, juice
* Optional 1/4 cup vegan Parmesan cheese plus more for serving
* Rock salt
* Black Pepper
* 1/4 cup olive oil
Method:-
In a food processor, add basil, parsley, peas, garlic, pine nuts, olive oil, lemon juice, salt & pepper. Mix to combine (add more olive oil or water if won’t blend).
GNOCCHI
Ingredients
* 2 cups carrots
* 1⁄3 cup blanched almond flour
* 1⁄4 cup plus 2 tablespoons arrowroot starch
* 2 tablespoons nutritional yeast flakes or 1 sachet dry yeast
* teaspoon rock salt
* 3⁄4 cup oat flour, plus more as needed & for flouring work area
Method
Steam or boil carrots until soft. Puree carrots in food processor, if won’t blend use a little water. In a bowl, mix almond flour, arrowroot, oat flour, yeast & salt. Form a well in middle. Add carrot purée to center. Use spatula to mix ingredients, fold flour mix into carrots. Rest dough 5-10 mins & evaluate whether you need to add more flour. Dough should be tacky & easy to handle when dusted with oat flour. Line baking tray with baking paper, bring pot of water to boil. Flour clean work surface with oat flour, turn dough onto it. Shape dough into disc, slice into four pieces. Knead each piece for few secs to smooth out. Roll into 1 inch thick rope. Slice rope into 1 inch pieces. Roll each down backside of fork to make soft imprints. Transfer to baking tray. Add 1/4 of gnocchi to water. Boil 2 mins until float to surface. Do not overcook. Use pasta scoop to remove from water & transfer to bowl. Serve gnocchi warm with Pea Pesto, Vegan Parmesan Cheese or pine nut crumb & sprig of Basil. Enjoy!
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