John Myers
Ingredients for 2 servings:
- 200 g pulp of your choice (e.g. from juicing vegetables)
- 50 g chickpea flour
- 50 g flour
- 3 g salt
Instructions
Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes
simple recipe for leftovers from juicing vegetables
Place all ingredients in a bowl and knead vigorously with a hand mixer or food processor for 2-5 minutes. Then let rest for 20-30 minutes. Shape the dough into a log. Use a dough scraper to cut off cherry- to walnut-sized pieces, depending on your preference. Roll into small dumplings and use a fork to create the typical gnocchi grooves. Bring a large pot of salted water to a boil. Once boiling, reduce the heat and add the gnocchi. The water should no longer be boiling, just simmering. As soon as the gnocchi rise to the surface, they are cooked and can be skimmed off. I served the gnocchi with a ready-made frozen vegetable mix and a tablespoon of cream cheese. Note: This recipe also works with larger quantities of vegetable pulp. I chose the quantities so that they can be easily extrapolated.
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