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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 |
| 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
Farina di Riso
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