Pea Flour Gnocchetti, also known as Cicche, are a delicacy and very simple to prepare, suitable for those with celiac disease, and ideal for vegetarians. Moreover, their bright green color makes the dishes joyful. For this recipe, as always, I used products from organic farming.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz Cooked and peeled potatoes
- 1 1/8 cups Pea flour
- 1 Large egg
- to taste Salt
- to taste Fine cornmeal
Preparation
First, boil the potatoes.
The cooking time will be significantly reduced if you use a pressure cooker (10 minutes).
In the meantime, prepare the work surface with all the ingredients and tools you need.
In a large bowl, mash the potatoes with a potato masher, add the pea flour, an egg, a pinch of salt, grated Parmesan, and start to knead.
The result should be smooth and compact, and if necessary, add a few more grams of pea flour.
Form a dough with your mixture and work with one part at a time.
On a tray, sprinkle a bit of cornmeal to prevent the gnocchetti from sticking together.
Form small tubes, as seen in the photo, and cut them with a pasta cutter, aiming for a size just under 1 inch.
Bring water to a boil, immerse your Pea Flour Gnocchetti, and cook.
Serve them with a sauce of your choice.
Notes
Tip: In my experience, they are better when cooked from frozen. Try it!
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