Gnocchi with Vegetable Ragù and Almond Butter - Beamy

Preparation

1. STEP 1 OF 6

   Prepare the soffritto with finely chopped onion, carrot, and celery in a saucepan. Pour in 4 tablespoons of extra virgin olive oil and sauté the mixture.

2. STEP 2 OF 6

   Add the ragù mix and brown it. Pour in the white wine and let it evaporate. Add the tomato sauce, the paste, and two glasses of water. Cook for an hour on low heat, stirring occasionally.

3. STEP 3 OF 6

   Meanwhile, prepare the almond butter by placing the nuts in a blender with the oil and salt, blending at maximum speed for a few seconds.

4. STEP 4 OF 6

   Gradually add a bit of the drink and blend at the same time for a few seconds, always at maximum speed, continuing to blend while slowly adding the drink until all ingredients are used.

5. STEP 5 OF 6

   If done correctly, you should have a creamy and whipped consistency. Transfer the mixture to the fridge and let it rest before serving.

6. STEP 6 OF 6

   Cook the gnocchi in salted water, drain. Dress the gnocchi with the vegetable ragù and a spoonful of almond butter.

General Information

Analysis

Macronutrients (100 gr)