{"id":31874,"date":"2022-01-18T18:40:42","date_gmt":"2022-01-18T18:40:42","guid":{"rendered":"https:\/\/usapulseseu.org\/gnocchi-di-ceci-con-pesto-di-barbabietola-e-ricotta-di-anacardi\/"},"modified":"2022-01-18T18:40:42","modified_gmt":"2022-01-18T18:40:42","slug":"gnocchi-di-ceci-con-pesto-di-barbabietola-e-ricotta-di-anacardi","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/it\/gnocchi-di-ceci-con-pesto-di-barbabietola-e-ricotta-di-anacardi\/","title":{"rendered":"Gnocchi di ceci con pesto di barbabietola e ricotta di anacardi"},"content":{"rendered":"<p><!--WPRM Recipe 18751--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Gnocchi di ceci con pesto di barbabietola e ricotta di anacardi<\/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 di ceci Pedrosillano cotti<\/li>\n<li>200 g di amido di mais<\/li>\n<li>2 ml di metilcellulosa (o 1 tuorlo d&#8217;uovo per la versione non vegana)<\/li>\n<li>200 g di barbabietola cotta<\/li>\n<li>20 g di pinoli<\/li>\n<li>1 mazzo di basilico<\/li>\n<li>1 spicchio d&#8217;aglio (brunoise)<\/li>\n<li>10 g di lievito alimentare<\/li>\n<li>5 ml di succo di limone<\/li>\n<li>1 cucchiaio di olio extravergine di oliva<\/li>\n<li>sale e pepe<\/li>\n<li>200 g di anacardi<\/li>\n<li>1 g di curcuma in polvere<\/li>\n<li>sale e pepe<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Per gli gnocchi:<\/h4>\n<ol>\n<li>Prima di tutto, metti in ammollo i ceci per una notte. Poi scolali e falli bollire fino a quando non saranno molto teneri, aggiungendo il sale solo a fine cottura. <\/li>\n<li>Schiaccia i ceci e passali attraverso un setaccio fine per eliminare le bucce. Poi mescola a mano con l&#8217;amido di mais e la metilcellulosa (agir\u00e0 come il tuorlo d&#8217;uovo). <\/li>\n<li>Forma una palla di pasta e lasciala riposare in una ciotola per 40 minuti. Dopodich\u00e9, forma e taglia gli gnocchi e cuocili in acqua bollente: saranno pronti quando inizieranno a galleggiare. <\/li>\n<li>Scolali e saltali in padella con un po&#8217; di olio d&#8217;oliva per farli rosolare.<\/li>\n<\/ol>\n<h4>Per il pesto:<\/h4>\n<ol>\n<li>Frulla la barbabietola con i pinoli precedentemente tostati e lo spicchio d&#8217;aglio tagliato a brunoise. Poi aggiungi il basilico, il succo di limone, il sale, il pepe e il lievito nutrizionale. Emulsiona bene con l&#8217;olio d&#8217;oliva.  <\/li>\n<\/ol>\n<h4>Per la ricotta di anacardi:<\/h4>\n<ol>\n<li>\n<p>Lascia gli anacardi in ammollo per 12 ore. Scolali e frullali in un robot da cucina con un pizzico di curcuma, un po&#8217; d&#8217;acqua, lievito nutritivo e sale. La consistenza dovrebbe essere simile a quella della ricotta. Completa con erba cipollina tritata   <\/p>\n<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p>Di Natalie Jewell<\/p>\n<\/p><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-course\">Piatto principale<\/div>\n<div class=\"wprm-fallback-recipe-meta-keyword\">Senza latticini, Senza glutine, Ristoranti, Vegano<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gnocchi di ceci con pesto di barbabietola e ricotta di anacardi 500 g di ceci Pedrosillano cotti 200 g di amido di mais 2 ml di metilcellulosa (o 1 tuorlo d&#8217;uovo per la versione non vegana) 200 g di barbabietola cotta 20 g di pinoli 1 mazzo di basilico 1 spicchio d&#8217;aglio (brunoise) 10 g [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":29024,"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":[98],"tags":[100,128,129,104],"dipi_cpt_category":[],"class_list":["post-31874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-piatto-principale","tag-ristoranti","tag-senza-glutine","tag-senza-latticini","tag-vegano"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gnocchi di ceci con pesto di barbabietola e ricotta di anacardi - 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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