Servings:
4
Prep time:
60
Cooking time:
20
INGREDIENTS
- - 175 g of buckwheat flour
- - 75 g of wheat flour type 00
- - 1 bell pepper, red
- - 1 bell pepper, yellow
- - 2 potatoes
- - 2 cloves of garlic
- - 2 tablespoons poppy seeds
- - 1 bunch of mint
- - Oil
- - salt
INSTRUCTIONS
- Toast the poppy seeds for a few minutes in a saucepan stirring continuously and then let them cool.
- Mix the wheat flour with that of buckwheat and forme the classical fountain. Add the poppy seeds cold and the water needed to tie it all, a pinch of salt and knead for a long time. Let the dough rest for 30 minutes wrapped in a damp cloth.
- Chop the garlic, brown it quickly in a pan with 4 tablespoons of olive oil, add the peppers into small cubes, salt and cook for 10 minutes. A moment before turning off, add the already chopped mint (except a few leaves for garnish) and stir.
- Pick up a bit of the dough, roll it giving it the shape of a breadstick and cut into pieces of 1 cm, then crush them with your thumb to roll up on themselves.
- Cook the gnocchi in salted water for 10 minutes along with the potatoes cut into small cubes, not too dry drain and toss with the peppers. Garnish with a few mint leaves and serve.
