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Curried Chickpea Gnocchi Primavero with Cilantro-Cashew Pesto


3 cups plain, unsweetened coconut milk beverage
1/2 teaspoon salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 teaspoons curry powder
1 1/2 cups chickpea flour chickpea flour

1 cup tightly packed cilantro leaves
2 large cloves of garlic
2 oz raw cashews
1 cup diced tomatoes
2 tablespoons lemon juice
1/2 teaspoon salt
freshly ground black pepper

1 tablespoon coconut oil
1 cup sliced zucchini
1 cup sliced red pepper
1/2 cup sliced red onion
1 large carrot, grated

Spray a 9x13" rimmed baking sheet with nonstick cooking spray. Combine all of the gnocchi ingredients in a blender and process until smooth.  Pour into a medium saucepan and heat over medium-high heat, whisking to keep it smooth. When the mixture begins to bubble and thicken, cook for 5-10 more minutes, stirring often with a wooden spoon. Once the mixture becomes very thick (hint: if you scrape the bottom of the pan, the mixture should hold its shape so that you can see the bottom of the pan for a few seconds) pour it into the prepared pan and smooth the top. Allow to cool for about 10 minutes, then cover and refrigerate for at least two hours or overnight.

Preheat oven to 450ºF. Use a small round cookie cutter to cut the polenta, or slice into small squares. Transfer to a baking sheet lined with parchment paper. Bake for 20 minute, turning halfway through, until golden and slightly crisp.

Meanwhile, heat the coconut oil over medium heat in a large nonstick skillet. Add the vegetables, and saute for about 10 minutes, stirring occasionally, until softened and lightly caramelized.

Combine all of the pesto ingredients in a blender and process until smooth. Pour the pesto into the pan with the vegetables. Add the toasted gnocchi and toss to coat and heat through. Serve immediately.

Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 383.0
Total Fat 17.4 g
Saturated Fat 8.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.2 g
Cholesterol 0.0 mg
Sodium 636.6 mg
Potassium 754.5 mg
Total Carbohydrate 48.6 g
Dietary Fiber 12.6 g
Sugars 8.6 g
Protein 14.3 g