Today a recipe for a waste-free main dish: whole wheat gnocchi with pea pods. Only 3 ingredients and no eggs.
The gnocchi are made with the pea pods that we usually throw away but can be eaten. In fact, the fruit of the pea plant is the pod, and the peas inside are the seeds. The skins are rich in vitamins, minerals, and iron and help clean our intestines, which is very beneficial.
In the kitchen, they can be used raw in salads or cooked to create soups, pestos, or, as we will do today, gnocchi to be seasoned to taste, even simply with butter and sage.
The whole grain multicereal flour gives these gnocchi a sense and taste of rustic that goes perfectly with the sweetness and creaminess of the peas. Moreover, they are prepared without eggs, mixing only flour and the cream obtained from pea pods, nothing simpler!
To get 400 grams of pod cream, we will need about 500/600 grams of pea pods and, therefore, about 800 grams of fresh peas. Once shelled, we can use the peas to prepare delicious green meatballs or gooey pies or preserve them by freezing or in jars.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Waste-Free
- Seasonality: Spring
- Energy 386.84 (Kcal)
- Carbohydrates 72.91 (g) of which sugars 2.10 (g)
- Proteins 16.60 (g)
- Fat 3.34 (g) of which saturated 0.80 (g)of which unsaturated 0.56 (g)
- Fibers 11.00 (g)
- Sodium 126.50 (mg)
Indicative values for a portion of 200 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 about 1.8 lbs of pea pod gnocchi
- 14 oz whole wheat flour (multicereal)
- 14 oz pea pods (cream)
- 1 tbsp grated Parmesan
- 1 pinch salt
- as needed semolina flour (for dusting)
Tools
- 1 Scale
- 1 Food Mill
- 1 Pastry Board
- 1 Gnocchi Board
- 1 Dough Scraper
Let’s Make Whole Wheat Gnocchi with Pea Pods Together
Shell the peas, take the pods, and remove the stem ends. Pulling them will also remove the lateral string, but this doesn’t matter because we will be passing them through the food mill. Wash them thoroughly.
Bring plenty of water to a boil, and when it reaches boiling, add the pods. Let them cook for 10 minutes, then drain them in very cold water to stop the cooking and preserve the green color. Let them cool a little in the water.
Once cooled, drain them well, maybe squeezing them a bit, and pass them through the food mill a little at a time, trying to extract as much cream as possible to have minimal waste. If using a manual food mill, it will take some time, but the result will be rewarding.
On a work surface (or in a bowl), form a well with the flour and place the pea pod cream in the center, add a tablespoon of Parmesan for flavor and a pinch of salt, then knead until you get a soft but not too sticky homogeneous mixture.
Take a piece of dough, form a sausage the thickness of a pinky, and then cut it into pieces with the help of a dough scraper. Continue until all the dough is used. As you make them, place them on a tray dusted with semolina flour. If you like, you can mark the gnocchi by rolling them with your thumb on a gnocchi board or the tines of a fork.
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You can also make the gnocchi by putting the dough in a pastry bag and cutting them with scissors directly into the pot with boiling water. They will have a different shape, but the taste will be excellent.
FAQ (Questions and Answers)
Can I prepare the whole wheat gnocchi with pea pods in advance?
Sure, you can prepare them in advance and place them on a tray sprinkled with semolina flour and keep them in the fridge until the next day.
