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Preparation time: 40+ min

Difficulty: medium

Serves 2


  • 300 g young beets

  • 200 g Hokkaido pumpkin

  • 200 g spelt flour

  • 200 g fresh mushrooms

  • 100 ml plant-based cream

  • 2 cloves of garlic

  • thyme

  • rosemary

  • salt

  • hemp seeds

  • fresh sprouts

Steam the pumpkin in salted water and puree it. Let it completely cool down. When the puree is cold, add enough flour to get a non-sticky batch, form the gnocchi, bring salted water to a boil and cook the gnocchi for about 12 minutes.

Cut the beets into slices, salt them, add sprigs of fresh rosemary or sprinkle with dry rosemary. Bake in an oven at 200°C for half an hour.

Water-fry the chopped garlic, add the mushrooms and fry until they are golden brown. Add the cream and season with fresh or dry thyme. If necessary, add more water to get the desired consistency of the sauce. Season with salt or soy sauce.

Pour the mushroom sauce over the gnocchi, place the baked beets and fresh sprouts on the side and sprinkle with hemp seeds.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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