John Myers
Contents
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Ingredients
Almond Gnocchi
- 850 ml Almond milk
- 50 g Ground almonds
- 200 g Durum wheat semolina
- 50 g Vegan butter
- 50 g Parmesan
- 1 tsp Sea salt
- 1 tsp Pepper
- 1 MS Nutmeg
- Sage leaves
Braised eggplants à la Ida
- 4 piece Eggplant
- 2 piece Garlic cloves
- 1 piece Red Onion
- 800 g Chunky tomatoes
- 250 g Date tomatoes
- 10 piece Date
- 1 tbsp Balsamic vinegar
- Sea salt
- Pepper
- Pine nuts
- Hazelnuts
Instructions
Almond Gnocchi
- Bring the almond milk to the boil and melt the butter in it. Mix in semolina and almonds with a whisk and add 35-40 grams of the grated Parmesan and season with salt, pepper and nutmeg. Stir until the semolina has swollen and forms a firm paste.
- Spread the semolina on a tray lined with cling film about 1.5-2 centimeters high and allow to cool.
- When the semolina is firm, cut it out with a round mold (Ø 6-7cm), put it in a greased dish, sprinkle with the remaining Parmesan and a few flakes of butter and bake it in the oven at 180 degrees until golden brown. Fry the sage leaves briefly and pour over the gnocchi.
Braised eggplants à la Ida
- Cut the eggplant into slices and fry in a pan with a little olive oil. Chop the garlic and onions and sauté with a little olive oil. Finely chop the dates and add them together with the chunky tomatoes. Let simmer for about 10 minutes. Skin and halve fresh tomatoes. Season the sauce with sea salt, pepper and balsamic vinegar. Add the aubergine slices and fresh tomatoes to the sauce and allow to reduce.
- Roast the pine nuts and coarsely chopped hazelnuts and distribute over the dish for serving.
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 4.6gProtein: 3.4gFat: 4g
