When cooking with hemp protein, many people are faced with the question of how to use hemp protein when they are tired of putting it into shakes or smoothies alone or, ideally, baking with it. With this recipe, we would like to give you an idea of how you can include the valuable hemp protein in your diet.
- 500g BIO potatoes – mainly firm boiling
- 5 organic egg yolks size L
- 70g organic wheat flour (type 550)
- 50g butter
- 15g hemp protein powder
- 10g hemp flour
- mountain salt and freshly grated nutmeg to taste the gnocchi mass
- some flour to dust the work surface
- 1 tablespoon potato flour or starch for 2 liters of water to boil
At the beginning the potatoes are peeled and cooked like boiled potatoes in well salted water and poured off with a strainer.
The still hot potatoes are now pressed through the potato press onto a baking tray covered with baking paper and left to evaporate. This should evaporate as much water as possible from the potatoes. You can support this process by placing the baking tray in the open oven at 50°c – 60°c in 1/3 open oven on circulating air for about 20 minutes. Make sure that the mixture does not dry out and becomes crusty.
The evaporated potato flakes are now put through the potato press again and then carefully and evenly mixed with the egg yolks, flour, hemp flour and hemp protein and seasoned with salt and nutmeg.
The resulting mass is now rolled on a lightly floured work surface into a roll about 3 cm thick and bite-sized cams are cut off with a dough scraper or fork. With a gnocchi board or fork you can now give the cams a little structure by pressing grooves into them or rolling them.
The grooves will later make sure that the gnocchi can hold more sauce.
The gnocchi are now cooked in a pot of starchy salt water.
After 4-6 minutes in slightly undulating, but not boiling water, all the gnocchi float to the surface and are ready for further processing.
The gnocchi are easy to prepare and are quick to prepare. For this you can fry them in a pan with some butter or olive oil and serve them with pesto, spinach or rocket and hemp seeds, pine nuts or nuts.
In this case we have fried the hemp gnocchi in olive oil and served with sautéed slices of cherry tomato, basil and roasted peeled hemp seeds.