{"id":31877,"date":"2022-01-18T18:40:42","date_gmt":"2022-01-18T18:40:42","guid":{"rendered":"https:\/\/usapulseseu.org\/kichererbsengnocchi-mit-rote-bete-pesto-und-cashew-ricotta\/"},"modified":"2022-01-18T18:40:42","modified_gmt":"2022-01-18T18:40:42","slug":"kichererbsengnocchi-mit-rote-bete-pesto-und-cashew-ricotta","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/de\/kichererbsengnocchi-mit-rote-bete-pesto-und-cashew-ricotta\/","title":{"rendered":"Kichererbsengnocchi mit Rote-Bete-Pesto und Cashew-Ricotta"},"content":{"rendered":"<p><!--WPRM Recipe 18751--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Kichererbsengnocchi mit Rote-Bete-Pesto und Cashew-Ricotta<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/usapulseseu.org\/wp-content\/uploads\/2022\/01\/Gnocchi-de-garbanzos-pesto-de-remolacha-y-ricota-de-anacardos1-150x150.jpg\">\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>500 g gekochte Pedrosillano Kichererbsen<\/li>\n<li>200 g Speisest\u00e4rke<\/li>\n<li>2 ml Methylcellulose (oder 1 Eigelb f\u00fcr die nicht-vegane Version)<\/li>\n<li>200 g gekochte R\u00fcben<\/li>\n<li>20 g Pinienkerne<\/li>\n<li>1 Strau\u00df Basilikum<\/li>\n<li>1 Knoblauchzehe (brunoise)<\/li>\n<li>10 g N\u00e4hrhefe<\/li>\n<li>5 ml Zitronensaft<\/li>\n<li>1 Teel\u00f6ffel natives Oliven\u00f6l extra<\/li>\n<li>Salz und Pfeffer<\/li>\n<li>200 g Cashewn\u00fcsse<\/li>\n<li>1 g Kurkumapulver<\/li>\n<li>Salz und Pfeffer<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>F\u00fcr die Gnocchi:<\/h4>\n<ol>\n<li>Weichen Sie zun\u00e4chst die Kichererbsen \u00fcber Nacht ein. Dann lassen Sie sie abtropfen und kochen sie, bis sie sehr zart sind, wobei Sie erst am Ende des Kochens Salz hinzuf\u00fcgen. <\/li>\n<li>Die Kichererbsen p\u00fcrieren und durch ein feines Sieb streichen, um die Schalen zu entfernen. Mischen Sie dann mit der Hand die Maisst\u00e4rke und die Methylcellulose (sie wirkt wie das Eigelb). <\/li>\n<li>Formen Sie den Teig zu einer Kugel und lassen Sie ihn 40 Minuten in einer Sch\u00fcssel ruhen. Anschlie\u00dfend formen und schneiden Sie die Gnocchi und kochen sie in kochendem Wasser. Sie sind fertig, wenn sie anfangen zu schwimmen. <\/li>\n<li>Abtropfen lassen und in einer Pfanne mit ein wenig Oliven\u00f6l anbraten.<\/li>\n<\/ol>\n<h4>F\u00fcr das Pesto:<\/h4>\n<ol>\n<li>Mischen Sie die Rote Bete mit den zuvor ger\u00f6steten Pinienkernen und der in Brunoise geschnittenen Knoblauchzehe. Dann das Basilikum, den Zitronensaft, Salz, Pfeffer und die N\u00e4hrhefe hinzuf\u00fcgen. Mit dem Oliven\u00f6l gut emulgieren.  <\/li>\n<\/ol>\n<h4>F\u00fcr die Cashew-Ricotta:<\/h4>\n<ol>\n<li>\n<p>Lassen Sie die Cashewn\u00fcsse 12 Stunden lang einweichen. Lassen Sie sie abtropfen und p\u00fcrieren Sie sie in einer K\u00fcchenmaschine mit einem Hauch Kurkuma, etwas Wasser, N\u00e4hrhefe und Salz. Die Konsistenz sollte \u00e4hnlich wie bei Ricotta sein. Mit gehacktem Schnittlauch verfeinern   <\/p>\n<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p>Von Natalie Jewell<\/p>\n<\/p><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-course\">Hauptgericht<\/div>\n<div class=\"wprm-fallback-recipe-meta-keyword\">Molkereifrei, Glutenfrei, Restaurants, Vegan<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kichererbsengnocchi mit Rote-Bete-Pesto und Cashew-Ricotta 500 g gekochte Pedrosillano Kichererbsen 200 g Speisest\u00e4rke 2 ml Methylcellulose (oder 1 Eigelb f\u00fcr die nicht-vegane Version) 200 g gekochte R\u00fcben 20 g Pinienkerne 1 Strau\u00df Basilikum 1 Knoblauchzehe (brunoise) 10 g N\u00e4hrhefe 5 ml Zitronensaft 1 Teel\u00f6ffel natives Oliven\u00f6l extra Salz und Pfeffer 200 g Cashewn\u00fcsse 1 g [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":29023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[132],"tags":[133,134,147,111],"dipi_cpt_category":[],"class_list":["post-31877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hauptgericht-de","tag-glutenfrei-de","tag-molkereifrei","tag-restaurants-de","tag-vegan-de-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kichererbsengnocchi mit Rote-Bete-Pesto und Cashew-Ricotta - USA Pulses EU<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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