Gnocchi spelled and quinoa with curly cabbage and tomato
first courses from Italy
Gnocchi di farro and quinoa
Gnocchi di farro and quinoa
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The inspiration comes from Peru, during one of my recent trips around the world, where I fell in love with one of the most fabulous foods ever discovered: the quinoa. And a food naturally gluten-free and with extraordinary qualities, which is used by the Inca people for over 5000 years and has since been considered a sacroe cereal is certainly not hard to see why! Well, guess what ?? the dough comes out surprisingly good: my gnocchi were a perfect consistency!
preparation
step 1
essate putting the potatoes with the peel in a pot with cold water and cook for about 30-40 minutes or until they are soft inside tested with a toothpick.
step 2
You can do this the day before and let them rest in their water until the moment when you will use.
step 3
Once cooked, peel and mash with a potato masher inside a large bowl.
step 4
Rinse the quinoa with cold water and cook for about 15 minutes in twice the amount of water, for example, for a cup of quinoa used two cups of water.
step 5
Strain to remove any residual liquid and let cool well in a colander.
step 6
Add the basil, quinoa, beaten egg, 125g spelled flour, salt and pepper not too along with potatoes and helping create a compact mixture with a spoon.
step 7
It must be large enough that it can be manipulated to form our dumplings.
step 8
Once this is done the dough take one part, distributed flour on the work surface, and create a long cylinder and not too thin.
step 9
From this you can cut the smaller cylinder of about 1.5cm in length. If the dough is too sticky, add a little more flour on top.
step 10
Arrange the dumplings spaced on a plate dusted with flour and bake as in salted water until they come to the surface.
step 11
Then transfer them on another plate where you'll shed some oil to prevent them from sticking.
step 12
A tip: Cook the gnocchi soon as you cut them. You can always use them for up to three days after storing them on a plate covered in refrigerator.
step 13
Here they are!! ready: