Herb gnocchi with broccoli-mushroom-vegetables

Name: Herb gnocchi with broccoli-mushroom-vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g waxy potatoes; 60 g + something gluten-free flour (e.g. from Schär; alternatively potato flour); 1-2 TEASPOONS Olive oil; 1 TEASPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Chili Flakes; 1 small bunch of chives; 1 flat leaf parsley; 500 g Broccoli; 250 g small mushrooms; 1 red onion; 1 Garlic clove; 2 TABLESPOONS Coconut oil (e.g. from Dr. Goerg); 3 TABLESPOONS Pine nuts

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

Vegan

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g waxy potatoes
60 g + something gluten-free flour (e.g. from Schär; alternatively potato flour)
1-2 TEASPOONS Olive oil
1 TEASPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Chili Flakes
1 small bunch of chives
1 flat leaf parsley
500 g Broccoli
250 g small mushrooms
1 red onion
1 Garlic clove
2 TABLESPOONS Coconut oil (e.g. from Dr. Goerg)
3 TABLESPOONS Pine nuts

Directions

1
For the gnocchi, cook potatoes with skin in boiling water for 25-30 minutes. Drain, rinse, peel and press or finely mash the potatoes. Mix with 60 g flour and 1-2 tbsp. oil. Season with salt, pepper and nutmeg, wash herbs and shake dry. Cut chives into fine rolls, chop parsley finely. Stir both into the potato dough.
2
Form 3 balls from the dough on a floured work surface and form them into 3 rolls (each approx. 3 cm Ø). Cut each roll into approx. 2 cm pieces and press them in with a fork. Bring plenty of salted water to the boil in a large pot. Cook the gnocchi in portions at low heat until they float to the surface. Lift them out with a skimmer and let them drain.
3
For the vegetables, clean and wash the broccoli and divide into florets. Peel the stalk and cut into pieces. Clean the mushrooms, wash them briefly if necessary and cut them in half or quarters depending on size. Peel and halve the onion and cut into fine rings. Peel garlic and chop finely.
4
Heat 1 tablespoon of coconut oil in a pot. Broccoli, garlic and 1 teaspoon of chilli flakes in it briefly fry. Add approx. 4 tbsp. water and cook covered for approx. 5 minutes.
5
Roast the pine nuts in a large pan without fat and remove them. Heat 1 tablespoon of coconut oil in the pan. Fry the mushrooms until golden brown, turning them over. Add gnocchi and onion and fry them. Add broccoli mix and mix everything. Season with salt and pepper. Sprinkle with pine nuts and 1 tsp. oil.