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Millet Gnocchi With Elderberry Sauce

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Ingredients

  • 150 g Millet boiled (70g raw, boiled with ¾ cup of water)
  • 3.5 oz 100 g Low-fat quark
  • 1.5 oz 40 g Hazelnuts, chopped
  • 3 oz 80 g Elderberries
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3.5 oz 100 g Apples, coarsely chopped
  • Juice of ½ lemon
  • Zest of ½ lemon
  • Pinch of coriander ground
  • Pulp of ½ vanilla bean
  • Pinch of cinnamon ground
  • Dash of salt
  • ¾ oz 20 g Brioche crumbs, whole wheat crumbs, or breadcrumbs
  • 3½ tbsp 50 g Butter or untempered vegetable margarine
  • 2 oz 50 g Almonds, finely ground
  • Butter or untempered vegetable margarine for the baking sheet
  • For the Elderberry Sauce
  • ¼ cup 125 ml Red wine
  • 1 tsp Vanilla pudding mix
  • 1 Clove
  • 5 oz 150 g Elderberries
  • 2 tbsp plus 1 tsp 50 g Acacia honey

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Mix the boiled, cooled millet with low-fat quark, hazelnuts, elderberries, and honey.
  • Mix the chopped apple, lemon juice, lemon zest, coriander, vanilla pulp, cinnamon, and salt into the millet mixture.
  • Finally, add the breadcrumbs.
  • Form 12 gnocchi out of the batter, place on a buttered baking sheet, and bake for 10–12 minutes.
  • For the elderberry sauce, mix red wine with pudding mix and boil with the clove.
  • Add the elderberries and bring to a boil again.
  • Let cool and stir in the honey.
  • Brush the baked gnocchi with melted butter and sprinkle with almonds.
  • Warm dishes and pour the elderberry sauce onto them.
  • Place 3 gnocchi on each dish in a star formation.
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Course; Fruit / Nuts
Cuisine; Austria / European