Vegan millet gnocchi with asparagus #milletrulez

It’s time for a confession: I can’t imagine my life without millet, it’s one of my favorite ingredients. It's one of the oldest cereals that are having a comeback nowadays. It’s easily digestible, gluten-free, and without a doubt one of the healthiest carbohydrate sources. It’s a rich source of iron, potassium, calcium, copper, magnesium, B vitamins and natural silicon, which can greatly improve your hair, nails, skin, and joints. I would call it my super-food.

For me, the most important thing is how universal an ingredient millet is. For sure I prefer millet to the trendy quinoa or amaranth. I usually cook a larger portion to be able to prepare some other things later, for example: bread spread, tart bottom, sweet breakfast, vegan cheesecake or various types of gnocchi. I already know that there will be a lot of millet recipes here, so with this Italian-style dish it is time to start my second favorite category #milletrulez.

The following gnocchi recipe is for three dinner portions. I recommend doubling the recipe, storing them in the fridge for up to 2 days, and then seasoning them in different ways. Even the simplest seasoning, with some good olive oil, salt and lemon is going to be awesome. Feel free to try a sweet version too. And one more thing before we begin: let’s enjoy the asparagus season! In a few weeks they will be all gone, so better get a bunch of fresh ones soon!

Millet gnocchi with asparagus and white beans

Millet gnocchi

1/2 cup dry raw millet

1 tablespoon of olive oil

1 teaspoon of salt

100g (3/4 cup) potato or tapioca flour

Wheat or rice flour (for spreading the dough and forming the gnocchi)

1. Rinse the millet generously with hot water in a strainer. Boil one part of millet in three parts of water for 15 minutes or until it’s almost overcooked (not loose). Set aside to cool.

2. Add salt and olive oil to the millet, blend with a hand blender for a few minutes. The texture doesn't have to be completely smooth.

3. Add flour and mix with a spoon. Proceed to manually knead the dough. Use a flour-covered surface, as the dough may be sticky.

4. Divide the dough into four parts, roll each of them by hand to achieve a long roll (remember about the flour on the surface!)

5. Using a regular knife, divide the dough rolls into small cubes. Sprinkle the cut gnocchi gently with flour.

6. Use a fork to give the gnocchi the right shape. It is not necessary, but thanks to this they will look more like the traditional gnocchi and will absorb the sauce better. Video: How to form gnocchi

7. Cook them in lightly salted water until they come to the surface. After removing from the water, it’s best to mix them immediately with the sauce or drizzle with olive oil, so they don’t stick to each other.

Asparagus with white beans

1 bunch of green asparagus

1 can (400ml) or one cup of cooked white beans

1 large clove of garlic

A few sprigs of fresh thyme (or a flat teaspoon of dried thyme. If you have other fresh herbs, like basil, oregano or rosemary, definitely use one of them in this recipe! )

1/3 teaspoon chilli flakes

2 tablespoons lemon juice or a splash of white wine

3 tablespoons of olive oil

Salt and pepper

Optional: nutritional yeast flakes

1. Cut off the tips of the asparagus, place the ends in a broth container with your veggie leftovers: Zero-waste broth. Cut the rest of the asparagus diagonally into three pieces.

2. Heat the olive oil in a large frying pan, add the thyme, chilli flakes and the garlic clove (thinly sliced). Simmer for 2 minutes, on low heat. Enjoy the aroma.

3. Add the asparagus to the already aromatic olive oil, simmer for 3-4 minutes, stirring occasionally. They are best when slightly fried but still crunchy.

4. Finally, add the white beans and lemon juice (or a splash of white wine). Fry for 2 more minutes, and then add at least two large pinches of salt and pepper.

To the veggies prepared this way, add gnocchis, preferably straight from the boiling water. It is worth frying them all together for another minute.

I recommend serving it with some nutritional yeast flakes, extra olive oil, a drizzle of lemon and fresh herbs. Enjoy with a glass of good wine.