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

    <p>Heat the chickpeas with some water and blend them with a hand blender.<br /> Warm 100ml of water in a pan and add the gnocchi. Let them cook for 3 minutes.<br /> Pour the chickpea velouté into the dishes, add the gnocchi and garnish with chive and almond flakes. </p> <p>Thanks to <a href="https://www.instagram.com/nonsoloporridge/" target="_blank" rel="noopener">nonsoloporridge</a> for the recepie.</p> <p><img class="size-full wp-image-4090" src="https://www.mammaemma.it/wp-content/uploads/2020/03/ricetta-ceci-alternativa.jpg" alt="recepie gnocchi with beetroot and chickpea" width="800" height="328" /></p>
    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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