Gnocchi is an ancient alternative to pasta. It is actually the common ancestor to many different dumplings found throughout Europe. The Roman Legions introduced gnocchi to Europe as the Empire expanded across the continent. Rustichella d’Abruzzo's gnocchi is made using potatoes and rice flour. Although gnocchi is sometimes made using durum semola, this gluten free alternative is consistently soft, airy and light. It is never hard or thick. This wonderful texture means that it has a huge variety of applications. Today we present you an amazing gluten free recipe: Rustichella d'Abruzzo Potato Gnocchi with butter and sage (and pink peppercorn in grains). Buon appetito!
Serves: 4
500 g of Rustichella d'Abruzzo Gluten Free Potato Gnocchi
100 g of Butter
100 g of Parmigiano Reggiano shavings
Fresh leaves of Sage
Pink peppercorn in grains
Direction:
Wash and dry the fresh leaves of sage, then add it in a small pot with the butter.
Cook on a low heath until it smooth. Off heat.
Boil the water in a pot (add salt) and put in the gnocchi.
Cook the gnocchi, stirring gently, until tender, about 2 minutes after they rise to the surface.
Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with the seasoning to be used.
Sauteé on medium heat and add pink peppercorn in grains to taste.
Guarnish with fresh leaves of sage, add parmigiano reggiano shavings and serve.
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