Spelled gnocchi
-
![Difficulty;]( "Difficulty;")
Difficulty
Very easy -
![Preparation time]( "Preparation time")
Preparation
15 minutes -
![Cooking time]( "Cooking time")
Cooking
5 minutes -
![Portions]( "Portions")
Portions
2 -
![Baking tin size]( "Baking tin size")
Baking tin size
No baking trays -
![Diet recipe]( "Diet recipe")
Dietetics
No -
![Vegan recipe]( "Vegan recipe")
Vegan
Yes -
![Vegetarian recipe]( "Vegetarian recipe")
Vegetarian
Yes -
![Without eggs]( "Without eggs")
No eggs
Yes -
![Without cooking]( "Without cooking")
No cook
No
Description
The biggest mistake of us Italians, great lovers of pasta, is to have a not very varied and almost mono-cereal diet. There is in fact the bad habit of setting one's daily dishes always and only with wheat flour: pasta made from durum wheat flour, bread or pizza with soft wheat flour.
Yet we have a great biological and plant richness and using them means eating well and staying in perfect health.
Today we offer you very fast spelled gnocchi for those who want to eat something different, nutritious and tasty and indulge themselves in the kitchen doing something with their own hands without wasting too much time.
After making these delicious gnocchi with a strong taste, we recommend seasoning them in a simple way with a quality ingredient, capable of bringing out the taste of the whole dish. We have relied on the amazing taste of peeled tomatoes!
Ingredients
- 12,3 oz (250 g) spelled flour
- 12,3 oz (350 g) of water
- 1 tablespoon of salt (about 0,4 oz (12 g))
- 1 tablespoon of grated Parmesan cheese
- 1 can of peeled tomatoes
- Extra virgin olive oil
- A sprig of basil
Preparation
- Bring 350 ml of water to a boil with a level spoonful of dissolved salt. Turn off the heat and pour in the flour along with a tablespoon of grated Parmesan.
- With a spoon stir vigorously until a mixture is formed. Pour all the contents of the pot on the table and immediately put it in the sink, filling it with water, in order to clean it better later.
- With your hands, work the mixture until it is uniform, being careful not to burn yourself.
- Create the sausages with pieces of dough and cut into pieces of equal size.
- Pass the pieces of dough cut into the rigagnocchi. In case you don't have this tool, you can scratch the gnocchi with the prongs of a fork.
- Temporarily store the freshly made gnocchi in a lightly floured tray.
- Once all the gnocchi are ready (about 60 will come), pour them into a wok or a pot with boiling, salted water.
- As soon as they rise to the surface they will be ready (about 4 minutes).
- Drain the gnocchi and season them with oil and a few tablespoons of salted tomato water. Sauté 30 seconds and plate, finishing the gnocchi with pieces of peeled tomatoes and a shower of Parmesan cheese.
