Lina’s Himalayan Tartary Buckwheat Gnocchi

Hey, everyone. My name is Chef Pasqualina and today I'm going to share with you a traditional family gnocchi recipe using one of my very favorite gluten free flours called Himalayan Tartary Buckwheat. From Big Bold Health. Himalayan Tartary Buckwheat Flour, or HTB for short, is an amazing ancient crop with impressive features when compared to common buckwheat flour. Despite the name, it is not a grain and it is indeed gluten free. Himalayan Tartary Buckwheat flour is high in protein, high in antioxidants. It is loaded with magnesium, zinc and various B vitamins, and it is also high in soluble and insoluble fiber to help support gut health. But what impressed me the most is its incredible portfolio of immune active phytonutrients. Typically, when certain nutrients are exposed to heat, they tend to lose some, if not all of their beneficial properties. But according to research, Himalayan Tartery Buckwheat Superflower gets even better with a little bit of heat. So let's get cooking. The recipe I'm going to share with you today is based on my Nonna's traditional gnocchi recipe. And this is her board, which she used to make homemade breads and homemade pastas. And that is why I'm going to call this dish Nonna Pasqualina's Himalayan Tartary Buckwheat Gnocchi. And that is a mouthful. This recipe serves four. Prep time is about an hour and 20 minutes, plus you will need one hour and 30 minutes of resting time and cooking time is about two to three minutes.

The ingredients you will need are two medium sweet potatoes or 250 to 300 grams, boiled and mashed alternately. You can substitute with three small regular potatoes, about 300 grams. Sift together two cups of HTB and three tablespoons of cornstarch and mix well. Two eggs at room temperature, beaten, two tablespoons of extra virgin olive oil, sea salt and ground black pepper to taste and 12 cup of fine yellow cornmeal for dusting. Boil potatoes until they are soft, about 40 to 50 minutes, or you can bake them at 350 degrees Fahrenheit for about minutes, then peel and mash with a fork. Place one and a quarter cup of flour mixture on the wooden board and make a well in the center. Add mashed potatoes to the center of the flower and continue to make a well. Add olive oil, black pepper and a pinch of salt and then add the beaten eggs. And mix with your hands until a dough form. Knead the dough while continually flouring your hands and wooden board. You can also use a bench scraper to help knead the dough.

Just continually flour and dust the board and then mix the dough until you have a homogenous dough that is round and smooth. When you have a smooth round dough, you want to cover it with the kitchen towel and just let it rest for about a half hour.

While the dough is resting, prepare a baking sheet lined with a clean kitchen cloth and sprinkle with cornmeal so that when you place the gnocchi in the tray, they will not stick together.

Using a knife or a bench scraper, you want to cut portions of the dough one at a time and form a long thin log. And then cut each log into about a half inch pieces.

Dust Cut gnocchi with flour so that they don't stick together and roll each piece on a lightly floured gnocchi board or use the prongs of a fork to create the gnocchi. Once you've finished rolling the gnocchi, place in prepared baking sheet, cover with another kitchen towel and set aside to rest for about one hour. After resting time, bring a large pot of water to boil and gently place gnocchi in boiling water using a spider strainer in order not to burn yourself. Cook for about two to three minutes. They will begin to float at the top. When done, Remove using a spider strainer and place in a mixing bowl. Add some of your preferred sauce. And gently mix with a wooden spoon. And place them in a serving bowl topped with additional sauce and your favorite garnishes. Buon appetito. Everyone.