Delicious gluten-free gnocchi made with black beans, perfect for a healthy and tasty lunch.
Step 1 of 5: Boil the beans or, if you prefer, use canned ones.
Step 2 of 5: Blend them until they become creamy with a drizzle of extra virgin olive oil.
Step 3 of 5: Pour them into a bowl, add the tapioca starch, 50 g of water, salt and pepper.
Step 4 of 5: Knead until you form a dough. With pieces of dough, make the classic logs and cut them into pieces of about 1 cm or a little more.
Step 5 of 5: Boil them for a few minutes in plenty of salted water, drain them with a slotted spoon, and then toss them in the sauce of your choice, swirling the pan.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
| Average values | Per serving101 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 870 kJ208 kcal | 859 kJ205 kcal |
| Fat | 1.55 g | 1.53 g |
| of which saturated fatty acids | 0.24 g | 0.24 g |
| Carbohydrates | 42.96 g | 42.43 g |
| of which sugars | 0.65 g | 0.64 g |
| Fibre | 5.64 g | 5.57 g |
| Protein | 3.27 g | 3.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
