Drive away with green broad beans and ricotta
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Gnocchi with ricotta without gluten
ingredients
servings
5
Ricotta cheese
500 grams
Chickpea flour
100 grams
Glutenfree flour for bread and oven products
250 grams
Grated Parmesan cheese
100 grams
Salt
to taste
Nutmeg
to taste
first courses from Italy
Gnocchi with ricotta without gluten
Gnocchi with ricotta without gluten
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Gnocchi without gluten and without eggs made with ricotta. Easy to prepare, they adapt to all seasons. To be served with your favorite sauce.
preparation
step 1
Prepare all the sifted flour, add salt and add the nutmeg and seasoned Parmesan. I recommend using at least 24 months for the indicated dose.
step 2
In a large bowl add the ricotta to all the ingredients, helping with a fork. This recipe does not require eggs or other ingredients because the ricotta is the binder.
step 3
If the dough is too soft and you can not work it with your hands, add a little 'rice flour or a mix for all gluten-free preparations. Do not add chickpea flour because it has a strong taste.
step 4
Work the dough until you get a structured and smooth, but not too compact. It must be soft.
step 5
Create breadsticks with a section of about 1 cm in diameter on a floured surface.
step 6
Cut into cubes all the same (as much as possible ...) and arrange them on a tray without overlapping them.
step 7
Cook the gnocchi in boiling water until they come to the surface ... Season with your favorite sauce and serve hot. Enjoy your meal!
