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+ servings

Gnocchi with Rhubarb Compote

A sweet gnocchi recipe with a rhubarb apple and strawberry compote served with a high protein custard.
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Gesamtzeit 15 Minuten
Gericht Main Course
Küche german
Portionen 1 serving
Kalorien 416 kcal

Zutaten
  

  • 5,7 oz gnocchi (from the refrigerated section) ~160g
  • 3 teaspoon erythritol
  • ½ teaspoon cinnamon
  • 2 stalks rhubarb
  • ¼ apple
  • 5 to 6 frozen strawberries
  • 1 teaspoon coconut oil
  • ½ cup unsweetened almond milk
  • ½ serving of vegan protein powder vanilla flavor
  • 1 teaspoon cornstarch
  • 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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