Fancy a little Italy on your plate? Then you should definitely try these homemade gnocchi. Thanks to our sprouted buckwheat flour, they are gluten-free and vegan too. The preparation time takes a little longer, but it's definitely worth it. Our tip: Just make double the amount and freeze the rest 🙂 .
Servings: 4 People
Ingredients
- 500 g Potatoes
- 150 g Wacker Sprouted Buckwheat Flour Organic
- 25 g Potato flour
- 100 g Leaf spinach
- 30 g Dried tomatoes
- something Wacker Basil Pesto Organic
- a handful Wacker Cedar Nuts Organic
- something Herbal salt
- white pepper
- Olive oil
Instructions
- Boil the potatoes in salted water for about 20 minutes, drain, peel immediately, press through a potato press and leave to cool.
- Clean and wash the spinach leaves and puree with a blender.
- Add the spinach puree to the potatoes, add the buckwheat flour, potato flour and spices and mix well. If the part is still too soft, add some more buckwheat flour.
- Leave the dough to rest for one hour.
- Bring the water to the boil in a saucepan.
- Put some flour on the work surface. Divide the dough into 4 pieces, form long rolls and cut off pieces of the same size. Shape them slightly oval and press them over the back of a fork to give them the typical gnocchi shape.
- Cook the shaped gnocchi in the boiling water until they float to the surface.
- Heat the oil in a pan and fry the gnocchi lightly with the dried tomatoes and basil pesto. Season with spices if necessary and serve with cedar nuts.
- Bon appétit 🙂
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