Ingredients for 2-3 people

250 gr Mix for Fresh Pasta Mulino Marello

Water to taste

Salt to taste

Approximately 200 g of fresh or frozen chicory

1 medium carrot

Sesame seeds to taste

Procedure

Mix the flour with water and salt until you obtain an easily workable and non-sticky dough. Form cylinders and cut thin slices with a knife. Separately, cook the chicory with plain water and together with this soften the thinly sliced ​​carrots. Boil the gnocchi for about 5 minutes, drain and gently sauté together with the vegetables. Serve with extra virgin olive oil and sesame seeds.

Curiosity

In recent years the trend of frequenting Chinese and Japanese restaurants has spread. 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 Chinese dumplings, the large and flat ones, the jiao-tzu, served with soy sauce and vegetables such as carrots, bean sprouts, bamboo and mushrooms. Those same dumplings that in Japan are known as gyoza. Let's not confuse them with woton dumplings, the stuffed ones, usually made with wheat flour rather than just rice flour and filled with meat and vegetables.

A dish, that of Chinese dumplings, apparently gluten-free due to the risk of contamination, which is important to pay attention to in case of celiac disease, and soy sauce, usually containing gluten. Hence the need to create a homemade version to have the opportunity to enjoy this recipe in total safety and add authenticity and flavour.

The possibility is to use Mulino Marello white or brown rice flour or, as I did, the fresh pasta mixture which guaranteed a truly excellent and pleasant hold and consistency.

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

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com