Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Gnocchi with beetroot and chickpea velouté
- Gnocchi with beetroot: 400 gr
- Boiled chickpea: 200 gr
- Almond flakes: to taste
- Chive: to taste
- Oil, salt and pepper: to taste
- Water: 100 ml
Preparation
Heat the chickpeas with some water and blend them with a hand blender.
Warm 100ml of water in a pan and add the gnocchi. Let them cook for 3 minutes.
Pour the chickpea velouté into the dishes, add the gnocchi and garnish with chive and almond flakes.
Thanks to nonsoloporridge for the recepie.
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