Project Description

Polenta chestnut gnocchi w/ sauerkraut and poivrade sauce

Polenta Chestnut Gnocchi

Ingredients:

1 cup/ 225 gr coarsely ground cornmeal (for Polenta)
4 cups/ 1l water
1 tsp. salt
200 grams sweet chestnut puree (it has rum flavor, vanilla extract and cane sugar)
1 tbsp. chestnut flour

Step by step:

  1. To 1l of boiling and salted water add cornmeal and stir it well.
  2. Lower the heat to minimum and cover the pot with the lid. Every two, three minutes stir it to prevent the cornmeal from burning and to avoid any lumps.
  3. It is cooked when cornmeal absorbed all the water and it has smooth and creamy consistency (as shown on the video above).
  4. Add crumbled chestnut puree and mix it all together until both are well combined.
  5. At the end add chestnut flour and mix it again.
  6. Turn off the heat and allow the mixture to cool down to room temperature.
  7. Once cooled down, mix it thoroughly with a spatula.
  8. With slightly wet hands create oval gnocchi (as shown on the video).

_mg_1770            9. Heat up a bit of oil on a non-stick pan and fry gnocchi on both sides until golden color.

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Serve it as a savory dish with sauerkraut braised in white wine, and poivrade sauce. It also taste amazing with agave syrup.

Sauerkraut braised in white wine

Ingredients:

0,5 kg sauerkraut
250 ml dry white wine
1 tbsp. vegan margarine
1 onion
1 tsp. corn flour
1 tsp. cane sugar
salt
pepper

Step by step:

  1. Rinse the cabbage and squeeze it to remove the water.
  2. Bath the onion in a hot water for few seconds and shred it.
  3. In a pot, add cabbage, wine, margarine, and onion.
  4. Add salt and pepper.
  5. Put the lid on and braise it on a low heat.
  6. When cabbage is soft, sprinkle it with the flour and balance the flavor with the sugar. Cook for 5 more minutes.

Poivrade sauce

Ingredients:

300 ml vegetable stock
100 ml dry red wine
10 whole black pepper
1 tbsp. corn flour
1 tbsp. vegan margarine

Step by step:

  1. In a sauce pan bring the vegetable stock and wine to boil.
  2. Add crushed pepper and mixed margarine with flour. Mix it very well (best with the whisk), bring it to boil and put it aside until it thickens (best overnight).

Step by step video: LINK