Gnocchi with Garam and Azuki

1 comment

What can I say? It’s a very filling dish, both in the physical sense, if you’re terribly hungry, and in the psychological sense,  if you’re instrong need of cuddles …

and what’s more, is very easy to do.

3 potatoes
all purpose flour
garam masala
soy margarine
soya cream
almond flour
red azuki beans
1 small piece of seaweed, to taste
soy sauce
1 tablespoon of extra virgin olive oil

Soak azuki beans for 6 / 8 hours, then cook them for an hour with a piece of seaweed (you need just a small piece of it) and soy sauce (20 minutes in a pressure cooker), until they’re nice and tender. Boil the potatoes, peel and mash them with a potato masher or a moulinette; add a teaspoon of almond flour, salt, a sprinkle of garam masala, a good dose of flour and then prepare gnocchi as usual. In a bowl, put a teaspoon of margarine and abundant soya cream; then gradually add gnocchi, which you’ll then drain (very well). Done? 🙂 Well, at this point add the azuki beans (which in the meantime you’ve seasoned with a tablespoon of olive oil and a sprinkle of pepper; you can also fry them with a small fried shallot); then add a nice sprinkling of almond flour and ready to be served!

In Japan, azuki beans are commonly used both as food and as medicine. Azuki soup, half an hour before meals, is considered excellent for most kidney disorders. In severe cases there’s even a therapy: eating these legumes only  for 2 or 3 days. In addition, five raw adzuki beans, chewed carefully, stop bleedings.

Chef: Luu from VeganBlog

  1. acorn 25 September 2011 at 11:27

    This is cool I just found a packet of azuki beans in my pantry, has been there for ages and now I want to prepare them

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