Semolina gnocchi in coconut sauce with tomatoes
INGREDIENTS:
* 1 dl of spelt semolinaI
* 2 dl of milk
* 250 grams of spelt flour (+ some more to form gnocchi)
* 300 grams of cherry tomatoes
* 200 grams of coconut cream (paste)
* 1 teaspoon of coconut oil
* chilli powder
* salt
* a few leaves of fresh basil
METHOD: Add 2 dl of water to the milk, 2 teaspoons of salt and stir in the spelt semolina and cook for a few minutes, stirring regularly, until it thickens hard. Let it cool and make the sauce in the meanwhile. Halve the cherry tomatoes and fry them in a pan on coconut oil until they soften. Add chopped basil, salt and add chilli to taste. Mix coconut cream with 1 dl of water, heat it up and set aside. If the sauce thickens too much, add a little more water. Put the spelt flour in the cooled spelt semolina and quickly knead and shape into 2 rolls on the kitchen counter with the help of additional flour. Cut the rolls into gnocchi shapes and press each down with a fork to leave a ribbed imprint on the top. Boil them in boiling water until they float to the top, drain and serve with the sauce.
COOKS IN 45 minut
PREPARED BY: Tamara Lesinšek - Tastasty
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