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Discover mouthwatering plant-based recipes perfect for any occasion! From hearty mains to tantalizing desserts, elevate your culinary experience with our diverse collection of occasional plant-based dishes.
Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
A global average meal today has a carbon footprint of 1,6 kg CO2e. To meet the Paris Agreement goals, we need to change our eating habits and reduce the average carbon footprint per meal to 0,4 kg CO2e. Replacing dairy products with plant-based alternatives is a good way to reduce your carbon footprint.
To make the gnocchi: Peel, clean & boil potatoes in salted water. Rinse & dry potatoes. Mash potatoes and sieve. Combine with sieved flour. Add eggs & salt. Knead and allow to chill. Divide dough to smaller portions. Roll out every piece into long strands- each stand =2cm thick.
Cut into pieces, each piece = 3cm wide.
Roll the piece of dough along the back of a fork. Boil until cooked. Allow to chill.
For the kale pesto: Blanch the kale leaves in salted water. Rinse with cold water. Drench them dry. Blend till fine in a kitchen processor. Add the pinenuts, garlic, Violife Prosociano, and Altis. Blend until a fine consistency. Season to taste.
To plate: Roast Fennel & Green Asparagus with Altis. Sauté gnocchi & add pesto. Put on plate and garnish with roasted pumpkin seeds, Chaplain, Moai Caviar. Finish off with grated Violife Prosociano and a few slices of fennel.
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Cooking time30 minutes
Preparation time10 minutes
Servings10 portions
