Gnocchi Sheet Pan

Ingredients

• 400 g cooked peeled potatoes
• 150 g spelt flour Type 1050 (+ 1 tbsp for handling)
• Salt
• Pepper
• 1 Broccoli
• 2 red onions
• 400 g chickpeas (drained weight; can)
• 2 cloves garlic
• 70 g peanut butter
• 2 tbsp red curry paste (à 15 g)
• 2 tbsp Rapeseed oil
• 1 tbsp light soy sauce
• 1 tsp maple syrup
• 60 g Peanuts
• 2 stalks coriander
• 2 Organic Limes

Instructions

1. 1.

   Peel the potato for the gnocchi, press through a potato ricer, knead with flour, salt and pepper into a smooth dough and let it rest for 5 minutes.

2. 2.

   Bring plenty of salted water to a boil. Shape approximately equally sized gnocchi from the dough and cook in simmering water for 2-3 minutes until done. Drain and set aside.

3. 3.

   Clean and wash the broccoli, and divide it into florets. Peel and slice the onions. Rinse and drain the chickpeas. Place the broccoli, onions, chickpeas and gnocchi on a baking sheet. Peel and finely dice the garlic, mix with peanut butter, curry paste, 50 ml hot water, oil, soy sauce and syrup and spread over the ingredients on the baking sheet.

4. 4.

   Bake the gnocchi sheet pan in a preheated oven at 180 °C (conventional oven 160 °C; Gas: level 2-3) for approx. 30 minutes, turning once or twice. Meanwhile, roughly chop the peanuts. Wash, dry and finely chop the coriander. Rinse and slice the limes.

5. 5.

   Remove the gnocchi sheet pan from the oven, sprinkle with nuts and coriander, add lime wedges and serve.