Time: 1 ora
Difficulty: Facile

Characteristics:
Poppy seeds are used as a natural remedy for anxiety and stress, having a mild sedative and calming effect on the nervous system.
Their calcium content is ideal for healthy teeth and bones, especially for menopausal women, while their manganese content fights free radicals and helps control blood sugar levels. They also contain phytosterols, which reduce cholesterol levels in the body.
Historical Notes:
They are widely used in German cuisine, and in Italy, they are part of the culinary tradition of Trentino-Alto Adige. A classic, for example, is poppy seed strudel.
In ancient Egypt and Mesopotamia, they were used as a food and remedy, while the Romans used them to enrich bread and cakes, also attributing them aphrodisiac properties.
Notes:
There are different varieties of poppy, from the opium poppy to the common poppy, also known as corn poppy. Poppy seeds can be white or black and, like all oilseeds, are a rich source of fats and proteins.

Ingredients for 4 people:
For the gnocchi:

500 g Bologna PGI white potatoes
1 egg
6 g turmeric
230 g Molino dalla Giovanna Special Fresh Pasta
To taste: extra-fine rice flour
Ground black pepper
20 g poppy seeds

Preparation:

Bring a pot of water to a boil. Once it reaches a boil, cook the potatoes until they are tender and soft.
Arrange them on a baking sheet lined with parchment paper and dry them in a preheated oven at 170°C (340°F) for 10 minutes.
Remove them from the oven and mash them with a potato ricer, dropping the puree directly into a bowl. Let it cool for a few minutes, then transfer it to a pastry board. Add the egg and the mixture a little at a time, working gradually until it is absorbed. Then add a pinch of salt, the seeds, and a pinch of freshly ground pepper and mix everything together.
Shape the dough into a ball; it should be firm but not too dry. Let it rest for 30 minutes.
Take the gnocchi dough, take small pieces, and roll them on a lightly floured surface, creating small sausages.
Using a floured knife, cut them into small pieces and shape them into small pearls in the palm of your floured hand. Place them on a tray sprinkled with rice flour.
Cook in plenty of boiling water and drain when they rise to the surface, then season with your chosen sauce.