Millet Gnocchi With Elderberry Sauce
Ingrediënten
- 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
Instructies
- 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.
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