Peanut and Chickpea Oranges
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61 recipes
Gluten free gnocchi with crispy asparagus
ingredients
servings
4
Potatoes
350 grams
Chickpea flour
175 grams
Iodized salt
1 teaspoon
Tomato pulp
500 grams
Greenhouse asparagus
100 grams
Brown rice flour
50 grams
first courses from Italy - Lombardia
Gluten free gnocchi with crispy asparagus
Gluten free gnocchi with crispy asparagus
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A recipe really suitable for everyone, tasty and very light.
preparation
step 1
Boil the potatoes or, as I do, steam cook, peeled and cut into small pieces, in the pressure cooker basket (11 minutes of cooking from the whistle).
step 2
Mash the potatoes and transfer them on the work surface, floured with rice flour (or other gluten-free). Begin to incorporate the chickpea flour and salt, working the dough.
step 3
Knead until you get a smooth mixture. Let stand 15 minutes in the work plan. Meanwhile, put to cook the tomatoes and add salt.
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step 4
Clean the asparagus, removing the final hard part. Peel with a vegetable peeler, cut into slices and cut into 4 bits, for a long time. Heat a little oil in a pan and saute the asparagus.
step 5
Cut the dough slices of dumplings and cut a loaf from each slice, from which then ricaverete individual dumplings.
step 6
Cook them in boiling water until they float, then draining them with a skimmer. Season with tomato sauce and crispy asparagus.
