Servings:
4
Prep time:
25
Cooking time:
50
INGREDIENTS
- - 160 g of buckwheat
- - 160 g of potatoes
- - or 1 packet of potato gnocchi with Wholemeal from Probios
- - 2 tomatoes
- - 2 zucchini
- - 10 zucchini flowers
- - 1 clove of garlic
- - extravirgin olive oil
- - salt
- - Rice flour
INSTRUCTIONS
- Mix the flour with 160 ml of water in a large bowl, form a soft and compact ball, cover with a cloth and let it rest for 30 minutes in the fridge. Wash the potatoes, place them in cold water and boil them; then peel, mash with the potato masher and add salt (if you’re in a hurry, boil after peeling and cut into small pieces).
- Knead the rested dough with the potatoes for a few minutes. Then cut it into many cylinders about a centimeter thick and cut from these the classic gnocchi (dumplings), then flour with rice flour, or use a packet of potato gnocchi with Wholemeal Probios.
- Cut the tomatoes and zucchini into cubes without mixing them. Remove the stems of the zucchini flowers slice lengthwise into 3-4 strips.
- Fry the smashed garlic, having removed the intern part in a pan with 2 tablespoons of oil, add the zucchini, cook for 2 minutes over medium heat, add the tomato, continue for the same time, then remove the garlic and salt.
- Cook the gnocchi in salted water, take them away from heat 6-8 minutes after the the boil (but taste, to be sure). Drain and pour into the pan with the sauce still (or again sauce) on the fire, add the zucchini flowers and continue for a minute. Complete with a tablespoon of oil and serve immediately.
