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Delicious sage almond gnocchi with herb curd

Name: Delicious sage almond gnocchi with herb curd
Prep time: 10 min
Total time: 10 min
Ingredients: 400g gnocchi; 2 tbsp Rapunzel almond slivers; 100g sojaquark; 6 tsbsp Rapunzel almond oil native; ½ bunch of parsley, chopped; 1 tbsp lemon juice; salt, pepper; 1 zucchini; 6-8 Rapunzel capers in brine; 1 clove of garlic, cut into strips; 100g smoked tofu, diced; 6 sage leaves

Stina Spiegelberg

10 Min.

Only 1 portion

Vegan

Info

Perptime 10 Min.

Ingredients

Portions

400 g gnocchi
2 Almond slivers
100 g sojaquark
6 Almond oil virgin
1 bunch of parsley, chopped
1 tbsp lemon juice
salt, pepper
1 zucchini
6–8 Capers in brine
1 clove of garlic, cut into strips
100 g smoked tofu, diced
6 sage leaves

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook the gnocchi in salt water. Fry almond leaves in a frying pan without oil.

Put the quark, 2 tbsp of almond oil, the chopped parsley, lemon juice, salt and pepper together and stir a herb curd.

Slice the zucchini with the potato peeler into fine strips. Fry in the pan with the capers and garlic strips in 2 tbsp of almond oil.

Drain the gnocchi and pan with the tofu and sage leaves in 2 tbsp of almond oil. Short Tan. Serve the gnocchi with zucchini strips, herb curd and almond flakes.

USED RAPUNZEL PRODUCTS

Almond oil virgin

Almond slivers