Let's twist the potato dumplings by adding peas to the dough, an ingredient that this season cannot miss on our tables!
The gnocchi par excellence are those of potatoes, but we know that they can also be made alternative dumplings with many other ingredients, replacing 00 flour with different flours or adding other ingredients to the dough to give a twist of color or flavor. This is the case of the potato and pea dumplings, perfect for spring. These gnocchi can also be prepared with frozen peas, but in this season you can find fresh peas and sweet, don't miss them!
The best potatoes for making gnocchi
The potatoes they are not all the same: for the preparation of gnocchi the most suitable are those white-fleshed, floury, even better if aged, because they are free of water and rich in starch. Once you have chosen the potatoes, you just have to cook them. you can boil them whole and with the peel in salted water, or cook them baked in the oven at 150 ° or again, steam, always whole and with the skin, so that they do not absorb water.
The gluten-free version of potato and pea dumplings
If you want to prepare these potato and pea dumplings in a completely version gluten free you will have to replace wheat flour with one legume flour or a rice flour. Among the legume flours, you can choose one of lentils, chickpeas or even peas: in this case you can decide to decrease the dose of fresh peas to add to the dough.
The recipe for potato and pea dumplings
Ingredients
450 g fresh peas (already peeled), 250 g white potatoes, flour, 1 egg, grated Parmesan cheese, salt, 50 g butter, a sprig of sage herb.
Method
Wash and boil the potatoes again with the peel for about 30 minutes. To check that they are ready, prick them with a fork: if they are soft, then drain them. Boil the peas in salted water for 10 minutes and then drain them. Mash the potatoes immediately with the appropriate tool and blend the cooked peas until they become a puree. Mix the two ingredients and put them in a bowl. Add the egg, salt, 150 g of flour and start kneading, until you form a fairly large ball. Obtain 5-6 cylinders a finger thick from this mixture and cut them into pieces of about one and a half centimeters. Rigateli with the back of a fork and arrange them on a floured tray. Once you have to cook them, you will only have to boil them a few at a time in salted water and drain them as soon as they rise to the surface with a slotted spoon. Season them with melted butter, parmesan and sage leaves and bring them immediately to the table.
