Recipe for gluten-free and dairy-free rice gnocchi. The dough is simple: water, rice flour, oil, and salt. They can be boiled and seasoned to taste or sautéed directly in the pan with vegetables and cooked until all the liquid is absorbed.
In a pan, bring water to a boil and add salt.
Add all the rice flour to the pan at once, lower the heat, and stir continuously until the mixture is compact and easily pulls away from the edges.
Pour oil over the dough and work it lightly with your hands until you have a smooth and non-sticky dough.
Form the eastern gnocchi: shape the dough into a sausage and divide it with a dough cutter to get individual gnocchi.
Bring a pot of water to a boil and immerse the gnocchi until cooked. Drain and season to taste or sauté directly in the pan with vegetables.
For the seasoning: cut the carrots and sauté them in a pan with oil, adding the two cups of water, honey, and soy sauce; cook until all the water is absorbed and combine with the gnocchi.
Pan
Pot for boiling
Dough cutter (for dividing the dough)
Japan
| Energy (kcal) | 205.67 |
| Carbohydrates (g) | 12.48 |
| of which Sugars (g) | 3.85 |
| Fat (g) | 16.76 |
| of which Saturates (g) | 2.4 |
| Protein (g) | 1.36 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.21 |
