This recipe and text was developed and kindly sent to us by Silke Runggaldier, thank you!
Who doesn´t enjoy fresh meals with friends on chilled summer evenings? The following recipe is healthy, easy and fast in the preparation, affordable and of course tasty. It goes really well with a glass of Aperol Sprizz too: Gnocchi with red pepper-tomato sauce.
This delicious warm starter is a perfect source of protein (13 g per serving) and fibre (10g per serving). Proteins are the building blocks of our bodies, fibre helps you digest your food better, especially carbohydrates.
The heart of the dish is of course MicroFoods™ (mealworms) no other animal-derived ingredients are present in the recipe. The protein in the mealworms and the contained essential amino acids in combination with the vegetable proteins is the best choice for our body. The dish is rich in polyunsaturated fatty acids (omega 3, 6 and 9) with great health benefits, especially for the brain and blood vessels.
A special hint: the uncooked gnocchi as well as the prepared sauce can be frozen, so no stress about making it the same day. Just unfreeze, boil and enjoy!
Gnocchi with red pepper-tomato sauce
Recipe for 4 persons Ingredients:
700 g floury potatoes
70 g flour
40 g dried mealworms, ground
25 g cornstarch
10 g psyllium seed husks
1 tbsp olive oil
1/2 tbsp turmeric powder
¼ tbsp grated muscat nut salt freshly ground pepper
1 tbsp olive oil
1/2 onion, finely chopped
1 clove of garlic, crushed
1 red bell pepper, chopped into cubes
2 tomatoes, finely chopped
300 g tomato purée fresh or dried oregano and basil salt freshly ground pepper
Simmer the unpeeled potatoes until they are completely tender and easily pierced with a forket. Meanwhile the potatoes are boiling, prepare the sauce. Heat the olive oil in a pan, add the onion and garlic and cook stirring often. Add the pepper and stir for 2 minutes. Reduce the heat and add the tomato purée and the chopped tomatoes. Season with salt, pepper, basil and oregano and simmer for 20 minutes.
Drain the potatoes, let them cool just enough that you can handle them and then peel them. Press the potatoes through a press and let cool until almost at room temperature. Lightly flour a work surface. In a bowl, mix with the hands all the ingredients until the dough starts to clump together. Transfer the mass to the floured surface and form strands with 1 cm diameter.
Cut into pieces about 2 cm long and sprinkle them with a little more flour. Bring a large pot of salted water to a boil. Drop in the gnocchi and cook for 3 to 5 minutes, until the gnocchi have risen to the top. Drain and serve with the sauce. Enjoy!
Nutritional values per serving: 390 kcal; 64 g carbohydrates, 10 g fat, 13 g protein, 10 g fibre