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Rice gnocchi

Execution Time 1 h

Cooking Time 5 min

Difficulty Hard

Here is a recipe that combines distant culinary traditions and surprising flavours, creating a balanced and colourful dish. This dish fuses the delicacy of rice dumplings, typical of Asian cuisine, with the creaminess of hummus.

Features

Nutritional Values

AVERAGE NUTRITIONAL VALUES per 5 gnocchi
Energy	kJ	Kcal
Energy	918	275
Fats	8,2	g
of which saturated fatty acids	1,5	g
Carbohydrates	39	g
of which sugar	5,2	g
Fibres	5,6	g
Protein	12	g
Salt	0,6	g

Ingredients

RICE BASE MIXTURE

water 120 g
salt 1 g
rice flour BPR Nutrition 30 g

GNOCCHI MOULDING

rice base mixture 150 g
rice flour 60 g
salt 2 g
pasteurised egg whites 30 g
grated Parmesan cheese 10 g
Greek yoghurt or ricotta cheese 90 g

HUMMUS WITH RED RAPA RED RAPA

cooked chickpeas 250 g
cooked red turnip 200 g

GNOCCHI STUFFING

black Taggiasca olives 20 g
dried chopped tomatoes 50 g
capers 5 g
fresh basil 5 g
organic red miso 15 g
BPR Nutrition rice flour 10 g

OTHERS INGREDIENTS

fresh asparagus, fresh broccoli, pumpkin and sesame seeds, fresh spring onion, black olives
lime juice 40 g
peanut butter crunchy BPR Nutrition 50 g
salt 2 g
black pepper 0,1 g
water 80 g
extra virgin olive oil 10 g

Preparation

RECIPE FOR 20 GNOCCHI

1 Bring 120 g water with salt to the boil, add 30 g rice flour, stir for a few seconds on the heat, remove the mixture from the pan and put it in a blender. Blend well until hot, with a classic blender with blades, or directly in the pan with an immersion blender. Take the blended mixture, wait until it is warm and add the remaining ingredients: rice flour, salt, egg white, Parmesan cheese and yoghurt.

2 Place all the ingredients for the red turnip hummus in a blender, run it on maximum power for at least 1 minute. Store the mixture in the refrigerator, covered, for up to 3 days.

3 For the filling, whisk all the ingredients together, the mixture should be firm, if it should be soft, add more rice flour, until the excess moisture is completely absorbed.

4 Divide the dough for making gnocchi into 20 pieces.

5 Help yourself by wetting your hands; at this stage it can be useful to keep a bowl of water nearby where you can dip your fingers.

6 With wet fingers open the dough so that the filling can be inserted, form a kind of meatball, taking care not to spill the contents.

7 Once all the gnocchi are completed, boil them in salted water until they rise to the surface.

8 Place the cold hummus at the base of a plate, heat the dumplings or use them freshly cooked and decorate using your imagination with seasonal vegetables, roasted seeds and your favourite spices.

Prepared with

Peanut Butter 100%

Go to Product

Rice Flour

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