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Raw Southwest Spring Carrot Gnocchi with Spicy Chili Sauce

Posted in Breakfast and Brunch on 2014-04-16
Raw Southwest Spring Carrot Gnocchi with Spicy Chili Sauce
Difficulty 5 minutes Serves 4
This hearty and filling recipe by Amy Lyons of Fragrant Vanilla Cake is a satisfying and delicious combination of savory Italian and Southwestern flavors! A great option for raw foodists or simply those looking to avoid excess carbs. Give it a try!

Ingredients

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

Directions

1) 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.  
2) Add the chickpea flour, and process until smooth.  
3) Add 1/2 cup of the coconut flour and process until smooth.
4) 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).  
5) 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). 


6) To make the sauce, combine all ingredients in a high speed blender and blend until smooth. 


7) 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.  

8) Top with peppers and scallions.  Serve!