VEGAN | GLUTEN FREE | Serves 3-4
- 1 1/4 cups (125g) hulled millet, soaked overnight
- 1/2 cup (80g) GF flour
- ½ teaspoon salt
- 1/2 bunch (125g) curly kale
- 1 clove garlic, grated
- 2 teaspoons salt
- 1 cup walnuts
- 1/2 cup extra virgin olive oil
- Zest of 1 lemon
- 1 carrot (75g) finely diced
Drain the millet and place in a pot with 600ml of water. Bring to the boil, reduce the heat to a simmer and cover with a lid. Boil for 15 minutes, or until all of the water has evaporated. Turn off the heat and leave the pot covered to finish steaming for a further 15 minutes.
Transfer the millet to a bowl and add the salt and flour. Work the mix to a dough. Divide the mix into eight pieces. Roll each piece into a long sausage shape, approx 2cm in diameter. Cut into 2cm pieces. Lightly flatten each gnocchi with the prongs of a fork dipped in flour. You will have approx 90 gnocchi.
Bring a large pot of water to the boil. Cook the gnocchi in 2 batches. When they float to the top of the pot, remove with a slotted spoon and place into a bowl.
To make the pesto, place the kale, garlic, salt, pecorino, walnuts, olive oil and zest into a food processor and process until slightly coarse. Stir through the finely diced carrot.
To serve the gnocchi, heat a little oil in a pan and sauté the gnocchi until crisp and golden.
Add in the pesto and heat for a further 1-2 minutes. Serve warm.