Ingredients
- 500g cooked pedrosillano chickpea
- 200g cornstarch
- 2ml methylcellulose ( or 1 egg yolk for non-vegan version)
- 200g cooked beet
- 20g pine nuts
- 1 bunch basil
- 1 garlic clove, brunoise
- 10g nutritional yeast
- 5ml lemon juice
- 1 tsp extra virgin olive oil
- salt and pepper
- 200g cashews
- 1g turmeric powder
- salt and pepper
Directions
For the gnocchi:
- First of all, soak the chickpeas overnight. Then drain and boil until they are very tender, only adding salt at the end of cooking.
- Mash the chickpeas and pass through a fine sieve to remove the skins. Then mix by hand with the cornstarch and methylcellulose (it will act like the egg yolk).
- Form a ball of dough and let it rest in a bowl for 40 min. Afterwards, shape and cut the gnocchi, then cook them in boiling water, they will be ready when they start to float.
- Drain and sauté in a pan with a little olive oil to brown.
For the pesto:
- Blend the beetroot with previously roasted pine nuts and the garlic clove cut into brunoise. Then add the basil, lemon juice, salt, pepper and nutritional yeast. Emulsify well with olive oil.
For the cashew ricotta:
- Let the cashews soak for 12 hours. Drain and blend in a food processor with a touch of turmeric, a little water, nutritional yeast and salt. The texture should be similar to ricotta. Finish with chopped chives
