Pink Gnocchi for Valentine's Day
Ingredients
- 1 package of gluten-free gnocchi
- 2 cups of plant milk
- 1 tablespoon of tapioca flour
- 1 small beetroot or 1/2 of a big beetroot
- 1/2 teaspoon of garlic powder
- 1 tablespoon of shelled hemp seeds
- 2 tablespoons of toasted cashew nuts
- 1 tablespoon of mixed toasted sunflower seeds and pumpkin seeds
- 1/2 cup of sprouted or pre-sprouted or overnight soaked buckwheat (or quickly boiled buckwheat if unavailable)
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of nutritional yeast
- 1 teaspoon of dried oregano
- 3 tablespoons of olive oil
- Juice from 1/2 lemon
Preparation
Cook the gnocchi in boiling water until they float, then drain and cool slightly.
Blend all the sauce ingredients together until smooth.
Cook the blended mixture in a saucepan while stirring until it starts to boil.
Whisk to remove any lumps.
Serve the sauce over the cooked gnocchi.
Tips
Have oven-roasted beetroot prepared in advance for quicker assembly.
If you have any sauce left, you can freeze it for later use.
