Gnocchi with beetroot and chickpea velouté

Gnocchi with beetroot
400
gr
Boiled chickpea
200
gr
Almond flakes
q.b.
Chive
q.b.
Oil, salt and pepper
q.b.
Water
100
ml

    Preparation

    Heat the chickpeas with some water and blend them with a hand blender.
    Warm 100ml of water in a pan and add the gnocchi. Let them cook for 3 minutes.
    Pour the chickpea velouté into the dishes, add the gnocchi and garnish with chive and almond flakes.

    Thanks to nonsoloporridge for the recepie.

    recepie gnocchi with beetroot and chickpea

    l

    3 tips for a perfect dish

    How to best prepare products mamma emma in 3 easy steps
    1

    Make your own sauce

    Create your own sauce to your liking and bring it to temperature. Add 100 ml of water. Don’t be afraid to thin the sauce too much.

    2

    Add product

    Once the sauce and water have returned to temperature, pour in a packet of mamma emma.

    3

    Pan fry for 3 minutes

    Stir gently for about 3 minutes, the time needed for the sauce to thicken. If necessary, while cooking, add a little water to soften it.

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