VEGAN RICOTTA GNOCCHI
Portions : 4 - Preparation : 20 minutes - Cooking : 5 minutes
Ingredients
- 90 ml (6 tablespoons) olive oil
- 60 ml (4 tablespoons) pine nuts
- 1 clove garlic, minced
- 4 basil leaves
- 200 g potatoes, cooked and hot
- 50 g vegan ricotta cheese
- 120 g flour
- 1 cup arugula
- salt and pepper to taste
Preparation
- In a hot frying pan, add oil, pine nuts, garlic, basil and remove from heat immediately. Reserve pan for later.
- In a bowl, mashed potato the still-warm potatoes.
- Stir in ricotta, flour, salt and pepper.
- Work dough into a slightly sticky ball. Add a little flour if necessary.
- On a floured work surface, shape the dough into balls and, using a pastry cutter or knife, cut into small pieces.
- Place the gnocchi in a pot of boiling, salted water and cook for 3 minutes. Drain.
- Quickly sauté the gnocchi in the hot pine nut pan.
- Before serving, add the arugula to the gnocchi dish and toss to combine.
