Full Chinese Gnocchi with vegetables

Inserted by Rosa Rizzo the


Ingredients for 2-3 people

250 gr Mix for fresh pasta mill Marello

Water to taste

Salt up to taste

200 gr about fresh or frozen chicory

1 average carrot

Sesame seeds to taste


Knead the flour with water and salt until you get an easily workable and non -sticky dough. Form cylinders and with the knife cut thin slices. Apart from cooking the chicory with simple water and together with this softening the thin cut carrots. Boil the gnocchi for about 5 minutes, drain and sweep gently together with the vegetables. Serve with extra virgin olive oil and sesame seeds.


In recent years the fashion has spread to attend Chinese and Japanese restaurants. Their dishes have now become familiar and often reproduced at home, perhaps with simple variations to make these recipes more local!

This is the case, for example, of the Chinese gnocchi, the wide and flat ones, the Jiao-Tzu, served with soy sauce and vegetables such as carrots, soy sprouts, bamboo and mushrooms. Those same dumplings that are known as Gyoza in Japan. Let's do not confuse them with the Woton gnocchi the stuffed ones, usually made with wheat flour instead of the only rice flour and stuffed with meat and vegetables.

A dish, that of Chinese gnocchi, apparently gluten -free due to the risk of contamination, important attention to have in case of celiac disease, and soy sauce, usually containing gluten. Here then is the need to make a homemade version to have the opportunity to taste this recipe in total safety and add genuineness and flavor.

The possibility is to use the white or wholemeal rice flour Molino Marello or, as I did, the fresh pasta mixture that guaranteed a really excellent and pleasant seal and consistency.

I chose to season the gnocchi with typical ingredients of our territory using chicory and carrots, in pleasant contrast to each other. To season I used sesame seeds. Try them in a thousand different ways, with pumpkin and courgettes, with peas and carrots, with soy and edamame sprouts, with spinach and pieces of tofu, with broccoli and chickpeas. To combine different traditions and invent new dishes!

Recipe by Dr. Isabella Vendrame, Psychologist Food Coach, www.isabellavendrame.com

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