A rustic and genuine version of classic gnocchi, made with buckwheat flour, dressed with an alternative almond-based pesto and plenty of Parmigiano Reggiano. A flavorful recipe, 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 soft.
Drain them, peel while still hot, and pass them through a potato ricer.
Let cool slightly, then add the flours, the egg, and a pinch of salt. Knead until you get a soft but workable dough.
Shape into rolls, cut 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 of the oil. Pulse blend briefly to avoid overheating the basil, adding the remaining oil gradually 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 gently mix.
Serve immediately with flakes of 24-month Frisona Cow Parmigiano Reggiano and a few fresh basil leaves.
If you want an alternative to pesto
Raw gnocchi: store in the refrigerator on a floured tray covered, for up to 1 day. Cooked gnocchi: keep in the refrigerator for 1 day, preferably dressed. Pesto: store in the refrigerator in a glass jar covered with oil, up to 3 days.
Italy, 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 |
