🍽️ A homemade dish full of colour and flavour. As always, there are many versions and many variations.
Gluten-free gnocchi are the healthy and nutritious version suitable for coeliacs and those with intolerances who don’t want to give up the authentic taste of homemade pasta. Light and delicious, we have prepared them with the Spigabuona pasta mix, which is semi-integral, has no added sugar and is AIC-certified.
✨Serve them with sage butter to make this dish original and uniquely flavoured
Follow the recipe for these organic gluten-free gnocchi step by step!
- Preparation: 30 minutes
- Servings: 4 people
- Difficulty: Easy
- Cooking: 40 min for potatoes + 5 min gnocchi
Follow the recipe of Cuocadè:
INGREDIENTS
- 200-250 gr of Mix Pasta gluten free Spigabuona (plus extra for dusting)
- 500 g potatoes
- 200 g vacuum-cooked beets
- Salt to taste
PROCEDURES
Preparation of potatoes: Boil potatoes in a large pot with plenty of salted water until tender (about 20-30 minutes). Drain the potatoes, peel and mash them while still hot through a potato masher in a large bowl.
Beet preparation: Blend the vacuum-cooked beets in a blender or mixer until smooth.
Dough preparation: Add the beet puree to the mashed potatoes and mix well. Add a pinch of salt and begin to incorporate the Spigabuona Gluten Free Pasta Mix a little at a time, mixing until the dough is soft but not sticky. You may need to adjust the amount of flour depending on the moisture of the potatoes and beets.
Dumpling formation: Transfer the dough to a lightly floured work surface with Spigabuona Gluten Free Pasta Mix. Divide the dough into portions and roll each portion into a long cylinder about 2 cm in diameter. Cut the cylinders into pieces about 2 cm long. (Optional) Pass each dumpling over the tines of a fork to create the typical stripes.
Cooking dumplings: Bring a large pot of salted water to a boil. Cook the gnocchi in small batches until they rise to the surface, then let them cook for another 1 to 2 minutes. Drain the gnocchi with a skimmer and transfer them to a tray.
Servizio: Serve the beet gnocchi with the desired seasoning, such as melted butter and sage, tomato sauce, or a sauce to taste.
FOR THIS RECIPE WE USED:
