✨ Advent calendar door 1

Gnocchi with a Mediterranean vegetables and kutous sauce

Recipe idea for the vegetable paste universal for 4 people

Ingredients for gnocchi and carrots:

  • 500 g potatoes
  • 4 carrots
  • 40 g flour
  • 40 g durum wheat semolina or corn panier meal
  • 2 egg yolk (use quail eggs if necessary)
  • Rock salt

Preparation:

✨ Bake potatoes and carrots with a bowl in the oven at 170 degrees for about 1 hour. Then peel the potatoes and press through a potato press or stamp with a potato stamping. Weigh 100 g potato mass per serving. Put in a bowl with flour, durum wheat semolina and egg yolk. Season with a little nutmeg and knead.

✨ Bring well -salted water to a boil in a saucepan. Sprinkle a little durum wheat semolina on a worktop and form the potato mass into even rollers and tap gnocchi with a knife. Place in the salt water and let it steep for 10 minutes. The water should no longer cook.

✨ Take the finished gnocchi out of the water with a foam trowel. If you are used later, mix with a little oil.

Ingredients for the carrot sauce:

  • Rock salt
  • Sugar (or alternative)
  • some mineral water
  • Vegetable paste
  • Preparation:

✨ Peel, quarter the baked carrots and put them in a measuring cup. Add rock salt, vegetable paste, sugar (alternative) and mineral water. Process to a sauce with a blender. Season again at the end.

Ingredients for the vegetables:

  • 1 red pepper
  • 1 yellow paprika
  • 1 zucchini
  • 1 white onion
  • 8 branches oregano
  • 50 ml olive oil
  • Rock salt
  • Italian herbs

Preparation:

✨ Remove the peppers from the core housing and cut them into even pieces. Quarter zucchini, remove the seeds and also cut into even pieces. Clean the onions and cut them into small pieces. Pluck the oregano leaves from the stems and cut them into small pieces.

✨ Heat the olive oil in a pan. Put the vegetables in the pan and season with rock salt and Italian herbs. Cook bite -proof under repeated swiveling. Finally, add the carrot sauce, the gnocchi and herbs. Swivel and season.

To garnish:

  • 50 g of pumpkin seeds
  • 100 g feta (Test tolerance!)

✨ Put the pumpkin seeds in a pan and roast over medium heat under repeated swiveling. Cut the feta into rough pieces.

Arrange:

✨ Put gnocchi in deep plates. Sprinkle with the plucked feta and the pumpkin seeds.