5,7 ozgnocchi(from the refrigerated section) ~160g
3teaspoonerythritol
½teaspooncinnamon
2stalksrhubarb
¼apple
5 to 6frozen strawberries
1teaspooncoconut oil
½cupunsweetened almond milk
½serving ofvegan protein powdervanilla flavor
1teaspooncornstarch
vanilla extract
Anleitungen
Wash and peel the rhubarb stalks and cut them into thin slices. Wash the apple, remove the seeds and also chop into small cubes. Heat half of the coconut oil in a pan, add the rhubarb and apple and sauté over medium heat for a few minutes. Then add the strawberries and cook for about another 5 minutes over medium to low heat.
Meanwhile, heat the other half of coconut oil in a small skillet, add the gnocchi and fry them over medium heat for a few minutes, turning occasionally.
For the sauce, first mix the milk with the protein powder and starch until there are no clumps and add a little bit of vanilla extract. Then slowly bring the sauce to a boil in a small saucepan, stirring, and remove from heat once boiling.
Once the gnocchi are browned to a light crisp, reduce the heat to the lowest setting and finally caramelize them for1-2 minutes with the cinnamon as well as a teaspoon of erythritol. In the meantime, add the remaining erythritol to the compote and then serve it together with the gnocchi and the vanilla custard.
Notizen
nutritional values per serving:
alories: 416 kcal
fat: 7 g
carbohydrates: 65 g
protein: 20 g
Nährwerte
Calories: 416kcal
Keyword spring
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