3 ways to cook Quinoa Gnocchi

Olea Europaea Quinoa Gnocchi

While it is perfectly legitimate to eat your Quinoa Gnocchi simply drained and tossed in a little browned butter and sage (because it tastes great even if you do little to it) or in a decadent four-cheese sauce, baked to perfection, it would certainly help to shake things up a bit every now and then.

Here are our Top 3 Recipes to cook Quinoa Gnocchi that you would love:

        i.            Gnocchi Soup: Heat 1 teaspoon of butter in a soup pot. Add a bay leaf, 3-4 peppercorns, 2 cloves of garlic finely chopped, 1 medium sized onion finely chopped, 1 small carrot finely chopped and sauté on medium heat until the onions turn translucent. Now, add 1 cup of vegetables of choice (shelled peas, broccoli florets, cubed zucchini, corn, etc.) and sauté again, briefly. Now, pour in 3 cups of milk and ¾ cup of quinoa gnocchi, followed by 1 tablespoon of cornstarch mixed in a little water. Stir well until the milk begins to thicken. Season with salt and pepper and a few stalks of thyme. Simmer gently for 6-8 minutes or until the vegetables and gnocchi are cooked through, and serve hot with a sprinkling of cheese.

      ii.            Toasted Gnocchi, with Mushrooms and Pine Nuts: Cook 1 cup of gnocchi according to the instructions on the pack. Drain and transfer to a baking tray. Season with salt and pepper and a generous 2 tablespoons of extra virgin olive oil. Bake in a preheated oven at 180 degrees centigrade for 6-8 minutes or until lightly golden. Heat ½ teaspoon of extra virgin olive oil in a pan. Add 1-2 sage leaves, torn followed by 2 cups of halved button mushrooms, a pinch of salt, and sauté on high heat until just cooked. Add 2 teaspoons of Balsamic vinegar and turn off the heat. Now combine the Gnochhi and Mushrooms on a platter and top with crumbled Gorgonzola, torn roquette, and toasted pine nuts. Serve warm.

    iii.            Gnocchi Shepherd’s Pie: Cook 1 large cup of Quinoa Gnocchi according to the instructions on the pack. Drain and keep aside. Meanwhile, pressure cook 1 cup of rehydrated soya kheema with 1 teaspoon garlic paste, 3 peppercorns, and salt to taste until cooked through. In a heavy-bottomed pan, heat 2 tablespoons of extra virgin olive oil and sauté one onion finely chopped until it turns translucent. Now tip in one small chopped tomato and sauté until the oil begins to separate. Add salt to taste, ½ teaspoon of garam masala and 1 teaspoon of chili flakes and a handful of fresh basil followed by ½ cup of thawed frozen peas. Now add the cooked mince of soy and mix well. Cook together until the flavours combine and there is not much moisture left. Layer the same in a baking dish and top with the cooked quinoa gnocchi. Now add a generous sprinkling of cheddar and mozzarella cheese and finally, a few chili flakes. Bake in a pre heated oven at 200 degrees centigrade for 8-10 minutes or until the cheese melts and gets a light golden colour. Serve hot with a side of salad.