{"id":31873,"date":"2022-01-18T18:40:42","date_gmt":"2022-01-18T18:40:42","guid":{"rendered":"https:\/\/usapulseseu.org\/gnocchi-de-grao-de-bico-com-pesto-de-beterraba-e-ricota-de-caju\/"},"modified":"2022-01-18T18:40:42","modified_gmt":"2022-01-18T18:40:42","slug":"gnocchi-de-grao-de-bico-com-pesto-de-beterraba-e-ricota-de-caju","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/pt-pt\/gnocchi-de-grao-de-bico-com-pesto-de-beterraba-e-ricota-de-caju\/","title":{"rendered":"Gnocchi de gr\u00e3o-de-bico com pesto de beterraba e ricota de caju"},"content":{"rendered":"<p><!--WPRM Recipe 18751--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Gnocchi de gr\u00e3o-de-bico com pesto de beterraba e ricota de caju<\/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 de gr\u00e3o-de-bico pedrosillano cozido<\/li>\n<li>200 g de amido de milho<\/li>\n<li>2 ml de metilcelulose (ou 1 gema de ovo para a vers\u00e3o n\u00e3o vegana)<\/li>\n<li>200 g de beterraba cozida<\/li>\n<li>20 g de pinh\u00f5es<\/li>\n<li>1 ramo de manjeric\u00e3o<\/li>\n<li>1 dente de alho (brunoise)<\/li>\n<li>10 g de levedura nutricional<\/li>\n<li>5 ml de sumo de lim\u00e3o<\/li>\n<li>1 colher de ch\u00e1 de azeite virgem extra<\/li>\n<li>sal e pimenta<\/li>\n<li>200 g de cajus<\/li>\n<li>1 g de curcuma em p\u00f3<\/li>\n<li>sal e pimenta<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Para os gnocchi:<\/h4>\n<ol>\n<li>Em primeiro lugar, p\u00f5e o gr\u00e3o-de-bico de molho de um dia para o outro. Depois, escorre e coze-os at\u00e9 ficarem bem tenros, acrescentando sal apenas no final da cozedura. <\/li>\n<li>Esmaga o gr\u00e3o-de-bico e passa por uma peneira fina para retirar as peles. Em seguida, mistura \u00e0 m\u00e3o com o amido de milho e a metilcelulose (vai agir como a gema de ovo). <\/li>\n<li>Forma uma bola de massa e deixa-a repousar numa tigela durante 40 minutos. Depois, molda e corta os gnocchi, e coze-os em \u00e1gua a ferver, estar\u00e3o prontos quando come\u00e7arem a flutuar. <\/li>\n<li>Escorre e salteia numa frigideira com um pouco de azeite para alourar.<\/li>\n<\/ol>\n<h4>Para o pesto:<\/h4>\n<ol>\n<li>Mistura a beterraba com os pinh\u00f5es previamente torrados e o dente de alho cortado em brunoise. Depois junta o manjeric\u00e3o, o sumo de lim\u00e3o, o sal, a pimenta e a levedura nutricional. Emulsiona bem com o azeite.  <\/li>\n<\/ol>\n<h4>Para a ricota de caju:<\/h4>\n<ol>\n<li>\n<p>Deixa os cajus de molho durante 12 horas. Escorre e mistura-os num processador de alimentos com um toque de curcuma, um pouco de \u00e1gua, levedura nutricional e sal. A textura deve ser semelhante \u00e0 da ricota. Finaliza com cebolinho picado   <\/p>\n<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p>Por Natalie Jewell<\/p>\n<\/p><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-course\">Prato principal<\/div>\n<div class=\"wprm-fallback-recipe-meta-keyword\">Sem Lactic\u00ednios, Sem Gl\u00faten, Restaurantes, Vegan<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gnocchi de gr\u00e3o-de-bico com pesto de beterraba e ricota de caju 500 g de gr\u00e3o-de-bico pedrosillano cozido 200 g de amido de milho 2 ml de metilcelulose (ou 1 gema de ovo para a vers\u00e3o n\u00e3o vegana) 200 g de beterraba cozida 20 g de pinh\u00f5es 1 ramo de manjeric\u00e3o 1 dente de alho (brunoise) [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":29025,"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":[123],"tags":[144,125,124,103],"dipi_cpt_category":[],"class_list":["post-31873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-prato-principal","tag-restaurantes-pt-pt","tag-sem-gluten","tag-sem-leite","tag-vegan-pt-pt"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gnocchi de gr\u00e3o-de-bico com pesto de beterraba e ricota de caju - 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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