You know the gnocchi alla romana? Those inviting discs of semolina baked in the oven? Delicious yes, but alas rich in eggs, butter and cheeses! Today we will try instead to transform this dish, reducing calories and eliminating all ingredients of animal origin. So let's see how to prepare vegan Roman-style gnocchi, seasoned with a delicate basil sauce.
Video of the Recipe
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Identity Card of the Recipe
- 164 KCal Calories per serving
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Ingrediants
For the dough
- 2 tablespoons of extra virgin olive oil
- 1 pinch of turmeric or 1 sachet of saffron
- 2 g of soy lecithin
- q.s. of nutmeg
- 5 g of salt
- 150 g of semolina
- 500 ml of soy milk
For the dressing
- 100 g of tofu
- q.s. of pepper
- q.s. of salt
- 5 tablespoons of extra virgin olive oil
- 1 bunch (about 40 g) of basil
Materials Needed
- Glass dish
- Casserole
- Small saucepan
- Wooden spoon
- Hand blender or blender
Preparation
- First, prepare the accompanying sauce. Wash and dry the basil leaves. Combine the basil, tofu and oil in a blender container. Season with salt and pepper and blend until you get a semi-thick cream. If necessary, add one or two tablespoons of water.
- Pour the soy milk into a saucepan, add the salt, nutmeg and flavor with the saffron. Heat the soy milk maintaining a moderate flame and add the soy lecithin.
Why soy lecithin?
The soy lecithin will improve the consistency of the dough: remember that in these semolina gnocchi we will not use eggs, so soy lecithin is a good substitute.- Combine two tablespoons of extra virgin olive oil with hot milk.
- When the milk is almost boiling, pour in the semolina (or the re-milled durum wheat semolina). It is recommended to continue mixing - first with a whisk, then with a wooden spoon - to avoid the formation of lumps.
- In a few moments, a dense and smooth mass will form. Leave the semolina on the stove for a few minutes, stirring occasionally.
- Pour the mixture onto a sheet of parchment paper and, with damp hands, level the surface creating a disc about 1 cm thick.
- Spread a thin layer of basil pesto on the base of a glass pan.
- Now make the semolina gnocchi by cutting the dough with a round pastry cutter with a diameter of 7 cm.
- Arrange the gnocchi neatly on the pan, overlapping them slightly.
The right idea
Don't throw away the semolina scraps! They can be used to make, for example, a pie with vegetable béchamel and wheat muscle ragù.- Spread the remaining basil pesto over the surface of the gnocchi.
- Cover the pan with aluminum foil and bake in a hot oven at 180 ° C for 30 minutes, removing the aluminum halfway through cooking.
- Remove the semolina dumplings from the oven and serve.
Alice's comment - PersonalCooker
The vegan Roman-style gnocchi are ready: serve them immediately, beautifully steaming, please. Have fun surprising your guests with alternative sauces: you can in fact replace the vegan basil pesto with vegetable ragout, with tomato and oregano sauce or with seitan sauce.Nutritional values and Health Comment on the recipe
Vegan Semolina Gnocchi is a vegan first course, lactose-free and cholesterol-free. They provide a modest caloric amount, essentially supplied by lipids (mainly unsaturated); also the carbohydrate fraction is not negligible, while proteins (such as fibers) are deficient. Vegan Semolina Gnocchi are suitable for any diet (except for celiac disease), as long as, in case of diabetes, hypertriglyceridemia or overweight, the portions are suitable.
The average portion corresponds to about 200g (325kcal).
