Name: Millet Gnocchi With Elderberry Sauce
Ingredients: 150 g Millet (boiled (70g raw, boiled with ¾ cup of water)); 3.5 oz 100 g Low-fat quark; 1.5 oz 40 g Hazelnuts, chopped; 3 oz 80 g Elderberries; 2 tbsp plus 1 tsp (50 g Honey); 3.5 oz 100 g Apples, coarsely chopped; Juice of ½ lemon; Zest of ½ lemon; Pinch of coriander (ground); Pulp of ½ vanilla bean; Pinch of cinnamon (ground); Dash of salt; ¾ oz 20 g Brioche crumbs, whole wheat crumbs, or breadcrumbs; 3½ tbsp 50 g Butter or untempered vegetable margarine; 2 oz 50 g Almonds, finely ground; Butter or untempered vegetable margarine for the baking sheet; For the Elderberry Sauce; ¼ cup 125 ml Red wine; 1 tsp Vanilla pudding mix; 1 Clove; 5 oz 150 g Elderberries; 2 tbsp plus 1 tsp (50 g Acacia honey)

Preheat oven to 400 °F (200 °C).
Mix the boiled, cooled millet with low-fat quark, hazelnuts, elderberries, and honey.
Mix the chopped apple, lemon juice, lemon zest, coriander, vanilla pulp, cinnamon, and salt into the millet mixture.
Finally, add the breadcrumbs.
Form 12 gnocchi out of the batter, place on a buttered baking sheet, and bake for 10–12 minutes.
For the elderberry sauce, mix red wine with pudding mix and boil with the clove.
Add the elderberries and bring to a boil again.
Let cool and stir in the honey.
Brush the baked gnocchi with melted butter and sprinkle with almonds.
Warm dishes and pour the elderberry sauce onto them.
Place 3 gnocchi on each dish in a star formation.

Millet Gnocchi With Elderberry Sauce

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