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Homemade gnocchi in dandelion / arugula / sardine tomato sauce | by L. Z.
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Homemade gnocchi in dandelion / arugula / sardine tomato sauce

Gnocchi:

2 organic local free range eggs

1 tablespoons of water

1 cups of freshly ground organic kamut

1/2 cup of freshly ground organic spelt

1/4 cup of freshly ground organic brown rice

1/8 cup of freshly organic ground corn

1/8 cup of freshly organic ground barley

1 steamed and mashed organic sweet potato

1/4 teaspoon of unrefined sea salt

 

Sauce:

Sautéed 3 cloves of organic garlic in

2 tablespoons of organic extra virgin olive oil

Added last jar of our garden tomatoes canned with basil leaves

3 inner stalks of organic celery chopped

1 organic Portobello mushroom chopped

1/2 teaspoon of unrefined sea salt

1/2 cup of rice/oat/ buckwheat porridge (leftover from girls’ breakfast)

Simmered for 15 minutes on low heat

Took of the heat and added

2 cans of Adriatic sardines cured in extra virgin olive oil

1 cup of young dandelion leaves freshly picked from our garden and chopped

1/2 cup of chopped organic arugula

Juice pressed from 2 peeled mandarins (leftovers from girls’ snack time)

 

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Taken on February 5, 2010