Informations supplémentaires
35 min.
|
519 kcal
|
easy
|
|
Printable version
1. Setup
Bring a small pot and a large pot of water to a boil. Cut the onion, the carrot and the bell pepper into small cubes. Chop the cilantro. When the small pot of water boils, add the cashews and remove from the heat. Let the nuts soak for at least 15 minutes.
2. Cook the gnocchi
Pour the gnocchi into the large pot of water and cook for 3-4 minutes or until they float to the surface. Drain.
3. Cook the vegetables
Warm up a drizzle of oil in a large pan over medium-high heat. Cook the onion, the pepper and the carrot for 3-4 minutes. Add salt and pepper. Add the soyrizo and cook for 1-2 minutes. Add the canned tomatoes, the spices, 1 tbsp. of sugar and 180 2P | 300 3P ml of water. Bring to a boil and cook 5-6 minutes or until the liquid has reduced a little. Adjust salt and pepper, to taste.
4. Add the gnocchi
Add the cooked gnocchi to the pan and mix. Cook 2-3 minutes over medium heat.
5. Make the cashew sour cream
Drain the cashews and put them in a food processor. Add the garlic, the juice of half a lemon, 1 tbsp. of apple cider vinegar, 1/3 2P | 1/2 3P cup of water and a pinch of salt. Reduce everything into a homogeneous sauce. Add more water, if needed, to get a silky consistency.
6. Plate your dish
Serve the chili in a bowl and garnish with the cashew sour cream and the cilantro. Bon appétit!
250gSoyrizo
350gGnocchi
1unitPepper(s)
0.5unitYellow Onion(s)
2unitOrganic Nantes carrot (s)
1unitDiced Tomatoes
0.5unitCilantro
100gCashews
1unitGarlic Clove(s)
0.5unitLemon
12gSpice Mix (cumin powder,tex-mex mix,smoked paprika,garlic powder)
What you need
Pots, Strainer, Pan, Food processor.
519 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
28g
43%
cholesterol
0mg
fiber
9g
36%
protein
15g
saturated
5g
25%
sodium
550mg
23%
sugar
11g
trans
0g