Ingredients for 2 people
200 gr. of White rice flour Marello mill
2 egg whites
4 tablespoons of natural water
A bunch of asparagus
1 spring onion
2 tablespoons of oil
In a bowl, sift the rice flour. Join the two egg whites and start kneading by 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 transparent film and let it rest for half an hour.
We clean the onion with the carrot that we will cut into julienne and we will steal them in a pan with the two tablespoons of oil. After that we will add the cherry tomatoes and asparagus cut into equal parts that we can cook gently with a low flame approximately 10 minutes. Vegetables must be crisp.
Procedure for gnocchi
We resume the dough, we slowly flatten with a rolling pin, we cut the dough so as to extract small cords that we will cut into small pieces wide about two centimeters. We will rest in a floured tray. We bring water to boil, we go up slightly and throw the gnocchi.
Drain them as soon as they come to the surface and we will join the vegetable seasoning, we will finish the plate spadelling with soy sauce
Recipe in collaboration with Elisabetta de Palo
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