Homemade pasta, but gluten-free? Here are the buckwheat gnocchi

Buckwheat gnocchi seasoned with melted butter, Parmesan and mint are a first course of fresh homemade gluten-free pasta: here are the ingredients and the step-by-step recipe!

Today we offer you the recipe for preparing buckwheat gnocchi, a false cereal known to be naturally gluten-free like corn, millet, quinoa, amaranth and rice. Gnocchi with buckwheat flour are perfect for celiacs or those who are gluten intolerant, but also for those who want to try different first courses than usual.
Now let's see all the preparation steps!

Preparation of buckwheat gnocchi for celiacs

1. First of all, sift the buckwheat flour into a large bowl, slowly add the water and knead to obtain a homogeneous and compact dough . Cover the dough thus obtained and let it rest for half an hour.
2. Once the dough has rested, divide it into three parts and work each of them to obtain elongated portions .
3. Cut into pieces of about 1 cm and cook the gnocchi in plenty of salted water for a couple of minutes.
4. In the meantime, in a large pan, melt the butter with the grated Parmigiano Reggiano and the chopped mint. Once the gnocchi have finished cooking, drain them and sauté them for a few moments in the pan with the seasoning.
5. Serve and…enjoy your meal!

Alternatively, you can also prepare rocket gnocchi , another gluten-free dish!

storage

Storage tips: the gnocchi prepared following this recipe can be stored in the refrigerator in an airtight container for a maximum of 1-2 days.