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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
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.