As you already know, gnocchi are not my piece of cake. Today I decide to try to prepare gnocchi for 2p based on chestnut flour. Mix 75 grams of chestnut flour with 1 egg yolk, 100 grams of low fat Greek yoghurt, 25 grams of chopped rocket salad (dry) and some salt. Mix carefully until you obtain a non- sticky dough. Wrap up in cling film and store in the fridge until further preparation.
Chop and fry 4 garlic cloves and one peperoncini in a drizzle of olive oil. Add 1 can of cherry tomatoes and 1 table spoon of dried basil. Allow to simmer for approx 20 mins. Taste, add pepper and salt.
Put some chestnut flour on a wooden cutting board. Split the dough in 2 or 3 parts and roll long strands of 1.5 cm diameter. Chop in pieces of 1.5 -2 cm. Roll each piece and press with a fork to obtain a gnocchi shape.
If you prefer to play safe, put first 1 gnocchi in the salted boiling water as test (if they fall apart you can add some extra flour). The gnocchi are ready if they appear at the surface, but leave them a bit longer (in total approx 5 mins) to reduce the ‘flour’ taste. Put the gnocchi in an oiled oven dish. Add the tomato sauce. Finish with 1 table spoon of grated pine nuts mixed with 2 table spoon of grated parmigiano.
Put shortly under the grill and serve! Particular flavor, and I did it!
Doc V's Healthy Kitchen 