Time: 1 ora e 30 minuti più riposo
Difficulty: Facile

The dish of Thursday? Gnocchi... today I propose them with a fantastic ingredient: amaranth.
Features:
Naturally gluten-free is ideal as flour for many recipes.
Rich in fiber, highly digestible, rich in high quality protein, ideal for those who decide to follow a diet free of meat and animal derivatives.
It guarantees an excellent supply of iron, calcium, phosphorus and magnesium, vitamins of groups B and C, aspartic acid, arginine, serine, alanine and glutamic acid.
Historical background:
According to some studies carried out on the ancient populations of Central America, amaranth was a fundamental food for the Aztecs and Incas. It is therefore a food used since ancient times, then put into oblivion and rediscovered in the sixties in the United States.
Notes:
You can make amaranth popcorn, in fact, when it is heated in the pan, it behaves just like corn and bursts.

Ingredients for 4 people
500 g white potatoes Bologna PGI
80 g gluten-free amaranth flour  
30 g gluten-free rice flour
1 egg yolk
4 g salt to taste
1 g ground black pepper
Very fine rice flour allowed for dusting

Proceeding
Boil a pot with water when it has come to a boil, pour the potatoes and cook for about 40 minutes over low heat.
At the end of cooking, peel and with the potato masher make the puree in a bowl, add the egg and the rest of the ingredients and work to incorporate. The dough should have the consistency rather compact.
At the end, place on a pastry board and create a ball with the dough, let it rest for 30 minutes, then take parts of the dough and roll them on the lightly floured pastry board, creating salami.
With a floured knife, cut into pieces 4 mm long, crush the dumpling in the center with your index finger, let them rest on a tray sprinkled with rice flour.
For the cooking :
Put to boil some water in a large pot. Come to a boil, season with salt and throw the dumplings to cook for about 4 minutes.
Then serve in individual dishes with your favorite sauce.