Gluten-free and lactose-free rice gnocchi recipe. The dough is simple: water, rice flour, oil, and salt. They can be boiled and seasoned as desired, or sautéed directly in the pan with vegetables and cooked until the liquid is completely absorbed.
Bring the water to a boil in a pan and add the salt.
Pour the rice flour into the pan all at once, lower the heat, and stir continuously until the mixture becomes firm and easily pulls away from the sides.
Pour the oil over the dough and knead it lightly with your hands until you obtain a smooth, non-sticky dough.
Shape the Eastern-style gnocchi: form a log of dough and divide it with a dough scraper to obtain the individual gnocchi.
Bring a pot of water to a boil and drop in the gnocchi until cooked. Drain them and season as desired, or sauté them directly in the pan with the vegetables.
For the sauce: cut the carrots and sauté them in a pan with the oil, adding the two cups of water, honey, and soy sauce; cook until the water is fully absorbed and then combine with the gnocchi.
Pan
Pot for boiling
Dough scraper (to divide the dough)
Giappone
| Energy (kcal) | 115.5 |
| Carbohydrates (g) | 26.26 |
| of which Sugars (g) | 7.18 |
| Fat (g) | 0.13 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2.83 |
| Fiber (g) | 2.37 |
| Sale (g) | 0.45 |
