HOKKAIDO GNOCCHI WITH SPINACH AND WILD ASPARAGUS WITH ''EGGS''
Preparation time: 40+ min
200 g Hokkaido pumpkin
200 g spelt flour
Clean the Hokkaido pumpkin, remove the seeds, and cut to pieces. Steam it in slightly salted water and then 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.
Spinach in sauce
200 g spinach
2 cloves of garlic
100 ml plant-based cream
Peel and chop the garlic and quickly water-fry it. Add cleaned strips of spinach leaves to the garlic and steam it with some water so that the spinach loses its volume. Add the cream and salt to taste.
Asparagus with ''eggs''
200 g wild asparagus
300 g silky tofu
1 tsp turmeric
1 tbs Tamari soy sauce
Quickly steam the cleaned asparagus in a little bit of water. When the water starts to simmer, season with soy sauce and stir until the asparagus are slightly done.
Add a whole piece of silky tofu and break it into smaller pieces with a spatula. Add the turmeric, stir well and leave it to fry (1 - 2 minutes). If it sticks to the bottom, add a few spoons of water.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.