Tuesday, April 15, 2014

Raw Southwest Spring Carrot Gnocchi with Spicy Chili Sauce


I used to love gnocchi before I went raw.  Pillowy little dumplings, the perfect comfort food in my mind.  about a year and a half ago I tried to make a raw version and failed miserably.  I had no idea what I was doing, being new to raw food, and they turned out so bad I threw them out.  I thought it was about time I attempted making them again now that I know more about how ingredients behave when using raw things.  


I decided to give the Italian comfort food a Southwest flavor since I am always one for putting my own spin on things and I love a little spice.  I made a carrot gnocchi, but I flavored it with things like cumin, chipotle and garlic.  I then made a silky chili sauce, a little spicy that I knew would pair perfectly with the gnocchi. I served them with asparagus and peppers and they made for a satisfying comforting dinner!  So much for that epic fail I had last time I tried to make them...this was a win, and this is why I always try everything at least twice.  I consider fails just a practice round!


Raw Southwest Spring Carrot Gnocchi with Spicy Chili Sauce
Serves 4

Gnocchi:
2 1/2 cups chopped carrot
1/2 cup raw shelled hemp seeds
1/2 cup raw almonds
1/4 cup nutritional yeast
sea salt to taste
2 garlic cloves
2 Tbsp ground flaxseed
1 Tbsp cumin seeds
1 tsp turmeric
a pinch cayenne
1 cup sprouted chickpea flour or sprouted quinoa flour
1/2 cup coconut flour (plus more as needed)

Sauce:
1 large tomato
1 red bell pepper
1 medium carrot
1/4 cup sun dried tomatoes (soaked until soft and drained)
3 dates
1 garlic clove
sea salt
1/2 tsp chipotle powder
1 tsp cumin
2 Tbsp almond butter

1 bunch asparagus, cut into 1 inch pieces
1 red bell pepper, or mini peppers cut julienne (or sliced if you have the mini pepper)
a few scallions, sliced

For the gnocchi, combine the carrots, hemp seeds, almonds, yeast, sea salt, garlic, flax, cumin, turmeric and cayenne in a high speed blender or food processor. Blend until smooth. If using the blender, transfer to a food processor before adding the flours.  Add the chickpea flour, and process until smooth.  Add 1/2 cup of the coconut flour and process until smooth. Remove from the food processor and place in a large bowl. Knead in more coconut flour a little at a time until you have a soft but not too sticky dough (the less you add, the more tender the gnocchi will be, and I ended up with about 1/4 cup additional flour).  Shape into little gnocchi shapes, and set aside on a plate (or if you want them warm, place them in the dehydrator at 115F while you prepare the sauce).
To make the sauce, combine all ingredients in a high speed blender and blend until smooth.
When ready to plate, spoon some of the sauce onto a serving plate, top with some gnocchi, some asparagus and spoon some more of the sauce over.  Top with peppers and scallions.  Serve!


4 comments:

  1. Awesome to see you getting into entrees more!

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    1. Thanks! I would have a lot more but they have all been going into my book that I am working on ;)!

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    2. Once again Amy, you are amazing. Thanks for sharing

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