Christmas Core: Gnocchi or Pasta - Veggie
with cranberries, hazelnuts and feta
Labels:
Veggie
Allergenen:
Gluten
•Tarwe
•Hazelnoten
•Noten
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd30 minuten
oventijd30 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
200 gram
Gnocchi
(Bevat: Gluten, Tarwe Kan bevatten: Soja, Mosterd)
½ stuk(s)
Rode ui
½ stuk(s)
Wortel
150 gram
Pompoenblokjes
1.5 tl
Paprikapoeder
½ stuk(s)
Knoflookteen
5 gram
Verse salie
(Kan bevatten: Selderij)
10 gram
Gedroogde cranberry's
(Kan bevatten: Sesamzaad, Pinda's, Noten)
10 gram
Geroosterde hazelnoten
(Bevat: Hazelnoten, Noten)
25 gram
Feta
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
1 el
Olijfolie
21.5 el
[Plantaardige] roomboter
50 ml
Zoutarme groentebouillon
1 tl
Zwarte balsamicoazijn
naar smaak
Peper en zout
Instructies
1
- Finely chop the onion.
- Dice the carrot.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and add the onion, carrot and diced pumpkin.
- Add a splash of water and cover with the lid. Fry for 10 - 15 minutes, then season with the ground paprika, salt and pepper.
2
- Heat a drizzle of olive oil in a frying pan over high heat and fry the gnocchi for 6 - 8 minutes until golden-brown and crispy.
3
- Roughly chop the hazelnuts.
- Finely chop the cranberries.
- Heat a clean small frying pan and toast the hazelnuts over high heat. Remove from the pan and set aside.
- Tear the sage leaves off the stalks and crush or mince the garlic.
4
- Melt the butter in the frying pan used for the hazelnuts over medium-heat.
- Add the sage and the garlic and fry for 3 - 4 minutes, stirring continuously. The butter will sputter at first, then it will start to foam and turn lightly brown.
- When this happens, remove the pan from the heat.
5
- Prepare the stock.
- When the vegetables are done, transfer half to a tall container along with the stock and black balsamic vinegar.
- Blend smooth using an immersion blender and season with salt and pepper. Add more water if you'd like the sauce to be more liquid.
6
- Serve the pumpkin sauce on plates and top with the gnocchi.
- Garnish with the reserved vegetables, hazelnuts, cranberries and crumble over the feta.
- Drizzle over the sage beurre noisette to finish, using a rubber spatula to get every last drop of sauce out of the pan.
