Gluten-free pumpkin gnocchi
A simple tip for a gluten-free lunch.
Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g butternut squash
- 260 g Universal mix Liana
- 200 ml water
- ½ KL turmeric
- salt
- an egg
Garden-style meat
- 4 tomatoes
- 3 chicken breasts
- 3 colored peppers
- a handful of frozen peas
- onion
- oil
- ketchup
- mustard
Next we need
- oil for greasing the finished gnocchi
- salt, ground black pepper, ground red pepper to taste
- Peel the butternut squash, cut it and boil it in salted water. Leave to cool and mash with a fork. Place in a larger bowl and add the other ingredients. Mix to a smooth dough. Press through a halushka into boiling water. Boil and drain into a bowl. Grease the finished gnocchi with oil and mix so that they do not stick together. Served with meat in a garden style or with cheese sauce.
- Prepare the meat - sauté the onion in oil, add the chicken breast, salt and pepper and add ground red pepper. Add chopped colored peppers, tomatoes and peas. Add water and simmer until soft. Finally, add a spoonful of mustard and ketchup. If we want an even thicker juice, grate a piece of zucchini and simmer until it boils.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g butternut squash
- 260 g Universal mix Liana
- 200 ml water
- ½ KL turmeric
- salt
- an egg
Garden-style meat
- 4 tomatoes
- 3 chicken breasts
- 3 colored peppers
- a handful of frozen peas
- onion
- oil
- ketchup
- mustard
Next we need
- oil for greasing the finished gnocchi
- salt, ground black pepper, ground red pepper to taste
Products to recipe
