BEAN GNOCCHI WITH CARROT AND MISO CREAM
Chef: Alessandra Dal Zotto
Spending time in the kitchen is a great way to keep busy and develop creativity! Today we want to test you with a 100% vegan recipe, a simple but effective first course, designed by our chef Alessandra Dal Zotto. Ready to open the doors of your kitchen to the flavors of spring?
Fresh broad beans 250 gr Potatoes 2 Yeast 1 tbsp salt Flour as needed
FOR THE CARROT CREAM
Carrots 4Broad beans a handful Fresh ginger ½ tsp White miso ½ tsp Oil salt
1 Steam the beans. When they have cooled, peel them and set aside.
2 Boil the potatoes. When they are cooked, peel them and mash them with the beans.
3 Form the dough for the gnocchi, adding the yeast, salt and flour necessary to obtain a soft and tied dough.
4 Cut the carrots and ginger into small pieces. Brown them in oil and add the salt. Blend everything until you get a smooth cream and then add the miso.
5 Form the cylinders and the dumplings using the flour that prevents the dough from sticking to the work surface. Cook in salted water until they float. Drain them and place them on a plate trying to keep them separate.
6 Place the portion of gnocchi on a plate, placing the gnocchi away from each other. Next to each dumpling add a little carrot and miso cream.
7 For garnish, you can use a few steamed broad beans seasoned with oil, salt and pepper and thinly rolled carrot slices, along with a few tufts of leaves.