Spinach Creme Fraiche Gluten Free Cannelloni
This gluten free cannelloni has a creamy filling of sautéed spinach combined with dairy-free cream fraiche and pine nuts.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- baking dish
Ingredients
Cannelloni and Filling
- 12 pcs gluten-free dried cannelloni/manicotti pasta tubes
- 15 g olive oil
- 300 g fresh spinach washed
- 200 g creme fraiche, dairy-gluten free
- 50 g pine nuts lightly toasted
- 1 medium onion finely chopped
- 2 cloves garlic minced
- salt and pepper to taste
Béchamel Sauce
- 200 g cooking cream, dairy-gluten free
- 50 g corn starch
- 300 g vegetable stock
- 1 g nutmeg
- 1 g salt
Tomato Sauce
- 15 g olive oil
- 1 small onion
- 2 cloves garlic
- 400 grams canned crushed tomatoes
- 1 g dried basil or oregano
- 1 pinch chili flakes
- salt and pepper to taste
Instructions
Preparing the Filling
- Heat olive oil in a large pan over medium heat. Add the chopped garlic and onion, season with salt and pepper, then sautée until soft and translucent.
- Add the washed spinach, then cook until it is wilted and most moisture evaporates. Remove from heat.
- Chop sautéed spinach before mixing in the dairy-free creme Fraiche. Add in the pine nuts and set aside.
Cooking the Béchamel Sauce
- In a saucepan, mix cooking cream, vegetable stock and cornstarch. Add nutmeg and salt.
- Cook in a medium heat while whisking continuously until the sauce thickens. Remove from heat and set aside.
Cooking the Tomato Sauce
- Heat olive oil in a saucepan over medium heat, then sautee minced onion and garlic.
- Add the crushed tomatoes, chili flakes, salt and Italian herbs. Simmer for 10-15 minutes until it thickens.
- Season with black pepper powder. Remove from heat and set aside.
Assembling & Baking the Cannelloni
- Preheat the oven to 180°C (350°F).
- Spread a thin layer of tomato sauce on the bottom of a baking dish. Fill each cannelloni tube with the spinach mixture using a piping bag or a small spoon. Arrange the filled cannelloni in a single layer.
- Pour the béchamel sauce and the remaining tomato sauce over the cannelloni.
- Cover the baking dish with aluminium foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the top is golden.
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