Preparation: 10 min
Cooking: 3 min
Difficulty: easy
Servings: 2
Buckwheat gnocchi – gluten free
HOME MADE. Homemade gnocchi are a great choice for lunch or dinner. They can be the basis for a side dish or for a main course. All together it is made from only 4 ingredients.
We already made dishes with gnocchi. Children adore them and can eat them at any time. The preparation is simple and we need a few ingredients. You can also freeze gnocchi. With your favorite sauce you will have a quick lunch or dinner. This is very important to me when they are hungry in the house and can’t wait to eat. Then it’s time for gnocchi from the freezer.
One of the important things when preparing gnocchi is choosing the right potatoes. Experts say that you need potatoes that contain a lot of starch. You will not go wrong if you choose old potatoes (white) with a rough skin.
With gnocchi, everything revolves around the softness of gnocchi. Of course, a little practice is needed when adding flour. Because if there is too little flour, the gnocchi will be too soft and will fall apart, and with too much flour, the gnocchi will be too hard and rubbery. So maybe it makes sense to start cooking just one gnocchi as a test at first.
Buckwheat gnocchi
An excellent side dish or base for a main course. Easy preparation from only 4 ingredients, and gnocchi can also be frozen and removed as needed.
Preparation: 30 min
Cooking: 10 min
Difficulty: easy
Servings: 4
Ingredients:
- 500g of potatoes
- 150 g of buckwheat flour
- ½ teaspoons of salt
- 1 teaspoon flax, ground
Preparation:
- Wash the potatoes well and cook unpeeled.
- When they are cooked, drain the water and wait for them to cool a bit.
- Peel a squash mash potatoes. Add half the flour, ground flax, salt and nutmeg. Add the rest of the flour as needed.
- Knead everything quickly into a larger lump, sprinkle over a little flour and cover the dough with a fresh cloth. Leave to rest for 10 minutes.
- Meanwhile, add a larger pot of water with a teaspoon of salt.
- Sprinkle the work surface with a little flour, take a quarter of the dough, roll it into a thin roll about 2 cm thick and cut it with the blunt side of a knife or other tool to a width of 1 cm. So cut all the dough.
- You can gently press the cut gnocchi with the tip of a fork to get the imprint of a fork on the gnocchi.
- Cook the gnocchi in boiling salted water. Once they float to the surface, cook them for another 3 minutes or so.
If the dough is not well kneaded, the gnocchi can fall apart during cooking. If the dough has too much flour and is very kneaded, cooked gnocchi can have a very rubbery structure. You can avoid this by mixing half the flour first. Then mix and gradually add flour as needed.
FEATURED
Preparation: 5 min
Cooking: 2 min
Difficulty: easy
Servings: 2
Preparation: 10 min
Cooking: /
Difficulty: easy
Servings: 2