potato gnocchi

potato gnocchi
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Time: 50 minuti
Difficulty: Facile

A simple dish that homemade has an unmistakable flavor, a cuddle for the palate, gluten-free gnocchi can also be enriched with legume flour. Let’s see how we make them together.

Ownership:
The potato is a very used food for many preparations, also thanks to the versatility and taste that is loved by young and old.
Rich in substances with properties that are able to bring benefits to our body, such as abundance of potassium very useful in case of hypertension, also contains trace elements and minerals such as sodium, magnesium, calcium, phosphorus and iron.
The composition of the potato has 79% water, 15% starch and the remaining percentage is divided between ash, sugar, fat, protein and dietary fiber.
It does not miss the vitamins of the group B3, B5, B6, vitamin C, K and J. Sugars instead are divided between sucrose, dextrose and fructose.
Potatoes are not good to eat, but we also discover the properties related to beauty such as relieving dark circles or puffy eyes, consequences of a few hours of sleep and stress, one of the most effective natural remedies is a slice of potato left on the area for about 30 minutes, purifies the skin by eliminating blemishes such as acne and blackheads.
Also useful in case of small wounds and burns, I reabsorbe the bruises.

Historical outline of the project:
The potato has its centers of origin in Peru, Bolivia, and Mexico where it was cultivated until the times of the Aztec and Incaic civilization. It was discovered by the Spanish of Pizarro, on the Cordillera Andina, only in the mid-sixteenth century. The first Europeans who tasted it resembled the taste of the chestnut.

Notes:
In natural medicine the potato is highly appreciated not only for its beneficial effects on human health but also for its versatility of use. In general, it has a purifying action and maintains many of its active ingredients even cooked.

Ingredients for 4 people
500 g white potatoes Bologna PGI
160 gluten-free chickpea flour
70 g gluten-free rice flour
5 g salt up
a pinch of nutmeg

Time: 50 minutes
Difficulty level: easy

Proceeding  
Boil a pot with water and when it is boiling, cook the potatoes until they are tender and soft. 
Place the boiled potatoes in a baking tray lined with baking paper and cook them in the hot oven at 170 º C for 10 minutes.  
Remove them and pass them to the potato masher, dropping the puree directly into a bowl. let it cool for a few minutes, then transfer it to the pastry board.  
Add the rice flour and chickpea flour, little by little, working gradually so that it absorbs, then if necessary add an egg, a pinch of salt and a ground pepper and mix everything.  
Create a ball with the dough, let it rest for 30 minutes, then take some pieces of dough and roll them on the lightly floured pastry board, creating salami.  
With a floured knife, cut them into small pieces and shape them on the palm of the hand floured creating small pearls; let them rest on a tray sprinkled with rice flour. 

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