Delicious sage almond gnocchi with herb curd

Method

Cook the gnocchi in salt water. Fry almond leaves in a frying pan without oil.

Put the quark, 2 tbsp of almond oil, the chopped parsley, lemon juice, salt and pepper together and stir a herb curd.

Slice the zucchini with the potato peeler into fine strips. Fry in the pan with the capers and garlic strips in 2 tbsp of almond oil.

Drain the gnocchi and pan with the tofu and sage leaves in 2 tbsp of almond oil. Short Tan. Serve the gnocchi with zucchini strips, herb curd and almond flakes.

Ingredients

Recipe for 2 persons

• 400g gnocchi
• 2 tbsp Rapunzel almond slivers
• 100g sojaquark
• 6 tsbsp Rapunzel almond oil native
• ½ bunch of parsley, chopped
• 1 tbsp lemon juice
• salt, pepper
• 1 zucchini
• 6-8 Rapunzel capers in brine
• 1 clove of garlic, cut into strips
• 100g smoked tofu, diced
• 6 sage leaves