Cous Cous Gnocchi

After giving up my experiments with okara, I decided to dry it and use ingredients which I’m more familiar with ;-).

Ingredients for the gnocchi:
1 cup of wholegrain couscous
2 cups of water
50 gr of flour
30 gr of nutritional yeast flakes
Ingredients for the sauce:
50 gr of seitan
100 gr of butternut squash
1 leek
cumin
sea ​​salt
2 tablespoons of shoyu
extra virgin olive oil

Method:
Boil two cups of water and add salt; as soon as it starts boiling, pour a cup of cous cous in and turn the heat off, stirring constantly, then let it rest. After about half an hour, add flour and nutritional yeast flakes, work it to get a homogeneous mixture and then, with wet hands, shape gnocchi as best you can. Then, sprinkle with flour to prevent them from sticking and let them rest.

Meanwhile, boil some water in quite a large pot and add salt. Prepare the sauce by chopping leek, butternut squash and seitan and cooking them with a little water and two tablespoons of shoyu (of course, if you fry the leek comes out tastier, but I prefer not to fry, if possible). Then, add the cumin, but it’s optional, I add it everywhere hehe :-). When the water starts boiling, pour the gnocchi in; as soon as they come to surface, pick them up with a slotted spoon and add them to the sauce, stir, trying not to destroy them; add a little olive oil and enjoy!
This is my last experiment with okara, but do not ask me how it came out.

If I ever will be able to attend cooking class, please teach me to use the okara. For the time being, I wish to all a good day. Kiss

Chef: Romina from VeganBlog

1. saffron 10 October 2011 at 06:16

   

   good idea to use cous cous for gnocchi! I like the sauce as well 🙂

   
   
2. ascanio 12 October 2011 at 06:13

   

   i love them! cool 🙂