Ingredients for 2 people 

200 gr. of Mulino Marello white rice flour

2 egg whites

4 tablespoons of plain water

Salt 

Seasoning

A bunch of asparagus

1 carrot

1 spring onion

Cherry tomatoes

2 tablespoons of oil 

Soy sauce

Procedure

In a bowl, sift the rice flour. Combine the two egg whites and start kneading, adding the four tablespoons of water a little at a time, thus we will have a smooth and homogeneous dough. Wrap the dough in a sheet of cling film and let it rest for half an hour.

Preparation of the seasoning

We clean the spring onion with the carrot which we will cut into julienne strips and let them simmer in a pan with two tablespoons of oil. After which we will add the cherry tomatoes and asparagus cut into equal parts which we will cook delicately over a low heat for approximately 10 minutes. The vegetables must be crunchy. 

Procedure for the gnocchi 

We take the dough again, flatten it slightly with a rolling pin, cut the dough so as to then obtain small cords which we will cut into small pieces approximately two centimeters wide. We will let them rest on a floured tray. Bring the water to the boil, add salt slightly and throw in the gnocchi. 

Drain them as soon as they come to the surface and add them to the vegetable sauce, finishing the dish by sautéing them with soy sauce.

 

 

Recipe in collaboration with Elisabetta De Palo 

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