ALMOND GNOCCHI

INGREDIENTS

150g parmesan cheese (50g in the gnocchi dough and 100g on the top)

800ml roasted almond milk (sweetened - sounds weird but it is tasty)

70g butter 

200g semolina 

50g almond flour 

1-2 teaspoon sea salt 

freshly ground black pepper 

freshly grated nutmeg

1 bunch of sage 

butter for greasing 

METHOD

1. Grate the Parmesan cheese. 

2. Bring the almond milk to a boil and melt 50g butter in it. Stir in the semolina and almond flour with a whisk, add 50g grated Parmesan cheese and season with salt and nutmeg. 

3. Let the mass simmer on low heat for a couple of minutes until the semolina has swollen and a firm dough has formed. 

4. Spread the semolina mixture 1.5-2 cm high over baking paper and let cool. 

5. Preheat the oven to 180 ° C. With a round shape of your choice, cut circles out of the semolina paste and place them one by one on a baking tray. Sprinkle them with the rest of the butter and the Parmesan cheese. Sprinkle the sage leaves with butter or olive oil and place them on the top of the gnocchi,  and bake it in the oven for about 15 minutes until golden brown.

Serve with besamel sauce.