Looking for a tasty and easy-to-make pasta dish? Try our recipe for spelt and hemp gnocchi and impress your diners with a unique and sophisticated dish.
Fresh pasta, we know, gives our dishes an extra edge and a flavor that smells of home and tradition. If we then add to this aroma wholesome and healthy ingredients, the end result can only be memorable.
And that is how our food blogger’s recipe was born: a dough made by combining spelt flour-rich in fiber, protein, vitamins and minerals-with a mixture of hemp flour, also recognized for its nutritional values and uncommon versatility (in addition to fresh pasta, it is excellent for bread, pizza, shortbread and pastries).
But the special feature of the Hemp Green Mix is another: in addition to type 1 flour and sativa hemp flour, it also containsSpirulina seaweed and Safflower inside, which impart a green color to thedough.
Topping it all off is a delicate mushroom cream, enriched by the crunchiness of hazelnuts and the freshness of parsley.
Ingredients for 4 people
For the dumplings:
- 100 g wholemeal spelt flour
- 50 g of Hemp Green Mix , since this mic is no longer available we suggest you use one of the flours from the Nutridea line, they are versatile and easy to work with.
- 20 g of hemp seeds or Hemp Flour
- about 90 ml of water
- a pinch of salt
For the dressing:
- 150 g of mushrooms
- 200 ml of a sugar-free soy vegetable drink (or soy cream)
- 20 g of toasted hazelnuts
- 10 g of hemp seeds
- Extra virgin olive oil
- 1 clove of garlic
- 5 clumps of parsley
- Pepper and salt to taste.
Preparation
In a fairly large bowl, mix the flour and hemp seeds together, dissolve the salt in the water and add it to the flours, a little at a time (you may need a little less or a little more).
Once you have a smooth mixture, knead it well on a pastry board until it forms a smooth dough ball. Let it rest for 30 minutes, covered with a tea towel.
Next, form the gnocchi by taking part of the dough and stretching it into a cylinder one centimeter in diameter. Then, cut the gnocchi to a thickness of one centimeter (if you want, you can run them over the gnocchi cutter or the tines of a fork).
Once your gnocchi are ready, all you have to do is cook them in boiling salted water, counting about 4 minutes from the moment they come to the surface. Before you cook them, though, devote yourself to the mushroom and hazelnut cream.
Preparation of mushroom and hazelnut cream
In a pan, put a glass of ‘ water, thegarlic clove, parsley leaves (take care to separate the leaves from the stems) and chopped mushrooms. Turn on the flame and cook for about 10 minutes.
Add the soy drink, pepper, and more water if needed. Cook for 5 to 6minutes more, letting the cream thicken a bit. Adjust the salt and blend everything with an immersion blender.
Now that the sauce is ready, drain the gnocchi, dip them into the cream of mushroom soup, mix and sprinkle with the chopped toasted hazelnuts, hemp seeds, a drizzle of EVO oil and chopped parsley stalks.
For the recipe, thanks to Michela of Biancofarina.
