Amaranth Gnocchi are too good, delicate, and simple yet extraordinary.
Finally, I can eat a plate of gnocchi without any problems.
Vegetarian recipe. Finally, even those who can’t eat potato gnocchi have a valid alternative today, and even with a low glycemic index.
Not everyone knows it, but those who have heard of it mistakenly associate it with a cereal. Amaranth is a little-known food, but it’s worth including in your diet for its excellent beneficial properties and versatility in the kitchen.
Moreover, it can also be consumed by people intolerant to gluten. Let’s discover the benefits of eating it and how to use it in the kitchen to prepare tasty and healthy dishes.
Both amaranth seeds and oat flour provide low glycemic index carbohydrates that ensure slow digestion and stable blood sugar levels.
This results in no glycemic spikes and a prolonged feeling of satiety.
Amaranth, while not a cereal, has many of the beneficial properties of this category of foods; indeed, in terms of protein content, it far exceeds cereals.
Completely gluten-free, it is also suitable for those with celiac disease.
Although it is a high-carbohydrate food, amaranth has a low glycemic index, making it suitable for those with diabetes or glucose intolerance.
Lastly, let’s remember that 100 grams of amaranth provide 371 calories.
Amaranth has a lower glycemic index than cereals, so diabetics can consume it without experiencing annoying insulin spikes.
Furthermore, the fiber content helps further reduce sugar absorption. Also, the protein richness helps regulate glycemic levels.
Obviously, one should not overdo it.
Of course, pair with a nice plate of vegetables and a protein to balance the complete meal.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 439.28 (Kcal)
- Carbohydrates 40.35 (g) of which sugars 0.98 (g)
- Proteins 18.63 (g)
- Fat 23.38 (g) of which saturated 8.39 (g)of which unsaturated 6.46 (g)
- Fibers 4.54 (g)
- Sodium 448.21 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Amaranth Gnocchi
- 3.5 oz amaranth
- 1 egg (medium)
- 5.3 oz ricotta (fresh cow)
- 1 cup oat flour (about)
- 2 tbsps Parmigiano Reggiano DOP
- salt
- pepper
- nutmeg
- to taste extra virgin olive oil
- leaves sage
- to taste Parmigiano Reggiano DOP
Tools
- Pot
- Pastry bag
- Bowl
- Scissors
- Strainer
- Food scale
Steps for Amaranth Gnocchi
Wash the amaranth under abundant running water.
(I recommend washing it inside a fine-mesh sieve, because having very small grains, it would all end up in the sink).
Then boil it in an amount of water equal to 3 times its weight for 30/40 minutes.
(Cooking time may vary, so check the package for the recommended minutes).
Drain the amaranth in a very fine-mesh sieve and let it cool slightly.
In a bowl, mix the fresh ricotta with the amaranth, pepper, nutmeg, egg, and grated cheese.
Now add the oat flour as much as needed to obtain a soft and slightly sticky consistency.
Add just a pinch of salt, but not much, as they will be later boiled in salted water.
Mix very well.
Pour the gnocchi mixture into a pastry bag and place it in the fridge for 30 minutes.
In a large pot, bring abundant water to a boil, adjust with salt.
Take the pastry bag and cut the end with scissors.
You decide the hole size, aiming for a suitable size to form a nice gnocchi.
As soon as the water starts to boil, position the pastry bag above the saucepan and push the mixture to the end of the bag so it slides directly into the water: obtain small gnocchi “cylinders about a couple of centimeters long” using scissors.
I leave you the video above.
With a skimmer, remove the gnocchi from the cooking water as soon as they start to float, and place them in the pan we previously prepared with extra virgin olive oil and sage.
(If you have no issues, you can replace the extra virgin olive oil with butter).
Other alternatives can be seasoning them with sauce or pesto, the choice is yours.
Continue in this way until all the dough is finished.
Raise the heat of the pan and quickly brown the gnocchi.
Serve with grated cheese and a few fresh sage leaves.
Enjoy your meal
Tips
Of course, pair with a nice plate of vegetables and a protein to balance the complete meal.
Amaranth should be washed very well in a fine-mesh sieve before use.
It is a low-calorie light cereal. But it is also perfect as a simple substitute for rice or couscous, to simply vary the menu at lunch or dinner and try a new taste.
If you liked this recipe, click on many stars, thanks a lot.
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