I love experimenting with recipes with unusual or alternative ingredients! So today we will get to know more closely amaranth, one of the oldest cereals of humanity! Unfortunately, amaranth is not very common on our tables, but in these tiny cereals there is a real concentrate of microelements (calcium, iron and phosphorus), high biological value proteins and vitamins. In addition, it does not develop gluten in contact with liquids. It's worth trying, isn't it? Then I propose the amaranth gnocchi with butter and sage.
Video of the Recipe
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Identity Card of the Recipe
- 287 KCal Calories per serving
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Ingrediants
For the gnocchi
- 100 g of amaranth
- q.s. of pepper
- q.s. of salt
- q.s. of nutmeg
- 60 g (1 medium) of eggs
- 130 g of gluten-free flour mixture
- 20 g of grated Parmesan cheese
- 150 g of fresh ricotta
For the dressing
- 30 g of butter
- A few sage leaves
- 20 g of grated Parmesan cheese
Materials Needed
- Bowl
- Casseroles
- Scale weighs food
- Cooking pan
- Sac à poche
- Knife
- Grater
- Narrow mesh strainer
- Skimmer
Preparation
- First boil the amaranth in water for 15 minutes. For the exact cooking times, check the package.
- Drain the amaranth in a very tightly meshed colander and allow to cool.
- In a bowl, mix the fresh ricotta with the amaranth, pepper, nutmeg, egg and parmesan cheese. Now add as much gluten-free flour as needed to obtain a soft and slightly sticky consistency. At this stage it is not necessary to add salt because the dumplings will then be boiled in salted water.
Please note: the choice of flours
To prepare this recipe, specially formulated for celiacs, we used a ready mix of gluten-free flours. However, it is also possible to use a mixture of gluten-free starches, such as rice flour, potato starch and cornstarch. The same recipe can be prepared with buckwheat flour.
Those who are not celiac can also replace these powders with plain white 00 flour.- Prepare the sauce. In a pan, gently melt the butter and add the fresh sage, carefully washed and dried. Leave the butter to flavor while maintaining a very sweet flame.
- In a large saucepan, bring plenty of water to a boil and lightly salt it.
- Pour the gnocchi mixture into a pastry bag and cut the end with scissors.
- As soon as the water starts to boil, place the pastry bag over the saucepan and push the mixture to the end of the pocket so that it slides directly into the water: get small dumplings (cylinders a couple of cm long) using a knife. We recommend that you refer to the video: the procedure is the same as for the Parisian gnocchi. With a skimmer, gradually remove the gnocchi from the cooking water as soon as they begin to float, and place them in the pan with the sauce. Continue in this way until all the dough is finished.
- Raise the heat of the pan and quickly brown the dumplings. Serve with parmesan cheese and some fresh sage leaves.
Alice's comment - PersonalCooker
Here are the amaranth gnocchi served! I proposed them with butter and sage, but they are also delicious with Genoese pesto. You can even gratin them in the oven with bechamel and parmesan for an even more delicious version!Nutritional values and Health Comment on the recipe
Gluten Free Amaranth Gnocchi with Butter and Sage are a first course suitable for the diet of celiac people. It is a dish with a not too high energy intake, as it is also necessary to take into account the water absorbed during cooking. Calories are mainly provided by complex carbohydrates, followed by lipids (mainly saturated) and finally by proteins. The cholesterol is high, while the fibers are not relevant.
The Gluten Free Amaranth Gnocchi with Butter and Sage are NOT suitable for diet against hypercholesterolemia and lactose intolerance. The average portion corresponds to about 120-150g (345-430kcal). The nutritional values shown on the side are refer to 100 grams of raw food.
