Sweet potato gnocchi with fried chicory

Ingredients for 2 servings:

• 180 g gnocchi (sweet potato gnocchi)
• 40 g cranberries
• 100 g lentils, yellow
• ½ tsp turmeric
• ½ tsp cardamom powder
• e.g. sea salt
• 5 tbsp olive oil
• ½ bunch thyme
• 50 g margarine, vegan, e.g. B. Alsan
• 40 g macadamia nuts, salted
• 2 chicory
• Sea salt
• ½ tsp freshly ground Timut pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Wash the lentils and cook with the turmeric in plenty of water until tender. Drain the lentils and place them in a bowl. Add the cardamom, salt, 3 tablespoons of oil, and cranberries. Mix everything well, season to taste, and keep warm. Wash the thyme and remove the stems. Put the margarine in a pan and toast the macadamia nuts. Add the gnocchi, thyme, and salt. Fry everything over low heat for 5 minutes. Meanwhile, quarter the chicory lengthwise. Add 2 tablespoons of oil to a pan and fry for 1 minute, then turn, season with salt, and pepper. Arrange everything on a plate and serve. https://www.vegan-cooking-with-thalija.de/archive/1134