CRISPY CRICKET GNOCCHI WITH CREAMY TOMATO SAUCE AND PESTO

Serves: 2

Time: 30 minutes + potato baking time

INGREDIENTS

Gnocchi:

Ready to Cook Dried Crickets – 30g

Potato – 200g

Flour – 60g

Egg – 1

Nutmeg – ¼ tsp

Salt and Pepper

Sauce:

Tomato Paste – 1 tbsp

Chopped Tomatoes – 400g

Double Cream – 100ml

Garlic Cloves – 2

Shallot – 1

Basil – small handful

Oregano – 1 tsp

Butter – 1 tbsp

Salt and Pepper

Serve:

Parmesan

Pesto – 2 tbsp

METHOD

MAKE THE GNOCCHI | 15 mins (plus 1 hour)

• Pre-heat the oven to 200° C

• Bake the potatoes for an hour.

• When they are cooked, cut them in half and remove the centre of the potatoes and mash until smooth.

• Blitz the crickets with the flour until they are a fine powder.

• Whilst it is still hot, add the crickets, flour, egg, nutmeg, and seasoning.

• Knead for a few minutes until the dough is all together, and shape.

• Add to a pan of boiling water and cook until they float.

• To make the gnocchi crispy, let them dry and add them to a baking tray with some oil and roast for 10-15 mins.

MAKE THE SAUCE | 15 mins

• Finely dice the shallot and garlic cloves.

• Add the shallot to a pan on a medium heat, cook until translucent, then add the garlic and tomato paste.

• Add the chopped tomatoes, cream, oregano, and basil.

• Stir through the butter and season.

SERVE | 2 mins

• Add the gnocchi to a bowl and cover with your sauce.

• Dot pesto around the plate on top of the gnocchi.

• Finish with seasoning and generous amounts of parmesan.

Cook this recipe with our Ready to Cook Dried Crickets.