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Gnocchi di farro and quinoa

ingredients

servings

4

Potatoes South Australia

400 oz

Quinoa

75 oz

Whole spelled flour

270 oz

Eggs

1 unit

Basil

1 spoon

first courses from Italy

Gnocchi di farro and quinoa

Gnocchi di farro and quinoa

vegetarian with gluten with eggs high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gnocchi di farro and quinoa

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!

Gnocchi di farro and quinoa step 1

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.

Gnocchi di farro and quinoa step 2

step 2

You can do this the day before and let them rest in their water until the moment when you will use.

Gnocchi di farro and quinoa step 3

step 3

Once cooked, peel and mash with a potato masher inside a large bowl.

Gnocchi di farro and quinoa step 4

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.

Gnocchi di farro and quinoa step 5

step 5

Strain to remove any residual liquid and let cool well in a colander.

Gnocchi di farro and quinoa step 6

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.

Gnocchi di farro and quinoa step 7

step 7

It must be large enough that it can be manipulated to form our dumplings.

Gnocchi di farro and quinoa step 8

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.

Gnocchi di farro and quinoa step 9

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.

Gnocchi di farro and quinoa step 10

step 10

Arrange the dumplings spaced on a plate dusted with flour and bake as in salted water until they come to the surface.

Gnocchi di farro and quinoa step 11

step 11

Then transfer them on another plate where you'll shed some oil to prevent them from sticking.

Gnocchi di farro and quinoa step 12

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.

Gnocchi di farro and quinoa step 13

step 13

Here they are!! ready:

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