Buckwheat gnocchi – gluten free, the soft potato flesh that meets the intense flavor of buckwheat flour. Buckwheat gnocchi, zucchini and spices. Simple ingredients for a traditional Italian recipe.
Buckwheat gnocchi – gluten free
200 gr buckwheat flour
200 gr boiled potatoes
2 medium zucchini
extra virgin olive oil
2 teaspoons of curry
4 tablespoons of Parmesan cheese
1 glass of milk
First you have to boil the potatoes. It takes about 3, when cooked let them cool but not too much. It is difficult to mash potatoes when they are cold. If you don’t have much time, you can choose the microwave. Put the potatoes at maximum power for 10 minutes, after having pierced them deeply with a fork.
Mash the potatoes with a potato masher (you can also use the fork).
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Once the potatoes have been crushed, add the buckwheat flour and the egg. Mix the ingredients well and mix everything to form a dough. Let it rest for 15 minutes. Meanwhile wash the zucchini and cut into cubes. Use an anti-stick pan without oil to lightly roast.
Add extra virgin olive oil, a bit of garlic if you like, two teaspoons of curry and a glass of warm milk. Add 4 tablespoons of Parmesan cheese. Season to taste with salt and pepper and leave to simmer for 10 minutes.
Roll the dough out on a floured pastry board to form a square.
You can also use rice flour.
Cut into strips of about two cm and make small dice. It is not necessary to scratch the gnocchi.
Boil the water where we will cook our buckwheat gnocchi. Cook for 4 minutes and drain. Drain and add the gnocchi to the sauce and serve with a mint leaf.