A rustic and genuine version of classic gnocchi, made with buckwheat flour, dressed with an alternative pesto made from almonds and abundant Parmigiano Reggiano. A recipe rich in flavor, perfect for those who love authentic tastes and natural, gluten-free cooking.
Prepare the gnocchi: Wash the potatoes and boil them with the skin in salted water for 25-30 minutes, until they are soft.
Drain them, peel them while still hot, and pass them through a potato ricer.
Let them cool slightly, then add the flours, the egg, and a pinch of salt. Knead until you get a soft but workable dough.
Form into logs, cut them into pieces, and lightly roll them over the tines of a fork or a gnocchi board.
Prepare the pesto: In a mixer, combine washed and dried basil, almonds, Parmigiano, garlic, salt, and half the oil. Blend in short pulses to avoid overheating the basil, adding the rest of the oil in a thin stream until you get a creamy sauce.
Bring plenty of salted water to a boil. Add the gnocchi and drain them as soon as they float to the surface (2-3 minutes).
Place the gnocchi in a bowl, add the almond pesto, and mix gently.
Serve immediately with flakes of Parmigiano Reggiano from Frisona cow 24 months and some fresh basil leaves.
If you want an alternative to pesto
Raw gnocchi: in the refrigerator, on a floured tray and covered, for up to 1 day. Cooked gnocchi: can be stored in the refrigerator for 1 day, preferably dressed. Pesto: in the refrigerator in a glass jar covered with oil, for up to 3 days.
Italia, Emilia Romagna
| Energy (kcal) | 233.05 |
| Carbohydrates (g) | 19.86 |
| of which Sugars (g) | 0.83 |
| Fat (g) | 13.05 |
| of which Saturates (g) | 3.91 |
| Protein (g) | 9.04 |
| Fiber (g) | 2.44 |
| Sale (g) | 0.09 |
