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Dandelion dumplings





1 knob

Fresh sage

1 spoon

Iodized salt

to taste


1 unit

Type 0 wheat flour

100 oz


300 oz


750 oz

first courses from Italy

Dandelion dumplings

Dandelion dumplings

vegetarian with gluten with eggs with lactose high in iron source of C vitamins high in potassium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Dandelion dumplings

Dandelion dumplings

Dandelion dumplings step 1

step 1

Boil the potatoes for about 30 minutes or until they are soft. Do the same with the dandelion, cut it into pieces and continue cooking until it is tender.

Dandelion dumplings step 2

step 2

Cook the dandelion for at least 15 minutes, pass it with the blender or a minipimer, drain the potatoes and crush them. Combine everything and cool for a few minutes.

Dandelion dumplings step 3

step 3

Combine flour, some salt and egg and work the dough.

Dandelion dumplings step 4

step 4

Form 5 or 6 fillets, sprinkle flour if necessary and begin to form gnocchi.

Dandelion dumplings step 5

step 5

Bring the water to boil, salad and pour the dumplings. Season with grated cheese, butter and sage

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