CRISPY CRICKET GNOCCHI WITH CREAMY TOMATO SAUCE AND PESTO
Serves: 2
Time: 30 minutes + potato baking time
INGREDIENTS
Gnocchi:
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.
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