Ingredients for 4 people
1 kg of potatoes
Approximately 150 g of Mulino Marello wholemeal round rice flour
Approximately 100 g of Mulino Marello buckwheat flour
organic tomato pulp
fresh basil to taste
organic ground flax seeds to taste
extra virgin olive oil to taste
Cook the potatoes by steaming or boiling them and mash them once they are cold with a potato masher. Add the flours and knead. Evaluate based on the potatoes used, if necessary use more flour. In this case and also to form the rolls, use more brown rice flour. Form the gnocchi of the desired size. Dip them in boiling water and cook them until they float to the surface. Serve them with tomato sauce, basil and ground flax seeds.
Gnocchi are a dish much loved by us Italians. There are those who still have the habit of making them at home, perhaps on Thursdays as tradition suggests, or there are those who buy them from the pasta maker or those who prefer those from the supermarket.
Today there is the possibility of easily finding them gluten-free, but compared to industrial ones, homemade gnocchi are a completely different thing.
They are the dish of simplicity and often take us back to our childhood.
In fact, I have chosen to offer them to you in the classic version both in the dough and in the seasoning. Today, in fact, you can find recipes for gnocchi, including gluten-free and vegan ones, with pumpkin and chestnuts, with legume flours, seasoned with many imaginative sauces... delicious and inviting, worth trying, of course, but in the end, let's not deny it, we have a weakness for the traditional ones, for potato gnocchi with tomato, or with ragù if we eat meat.
In short, a recipe that must never be missing at home, even and above all in a home where you eat gluten-free and plant-based!
The dough is very simple, just flour and potatoes, made easier by the finely ground flour from Mulino Marello which helps it hold. Eggs are not necessary, of course, they "glue", but it is possible to obtain a good result equally and what's more, the dish is very digestible.
The trick is to find the right potatoes, usually the driest and flouriest ones, low in water and white-fleshed, specific for gnocchi. Cook them whole and peel them only afterwards so they don't absorb too much water.
And finally, we are aware that these are not firm gnocchi like the industrial ones, among other things often made with only potato flakes and starch as well as thickeners, but a genuine homemade product, therefore tender and delicate, to be treated with care and savored down to the last bite!
Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.