https://www.copymethat.com/r/C0UUBCxmy/lupin-gnocchi/
80152438
dPlsstl
C0UUBCxmy
2024-05-04 23:58:04
Lupin Gnocchi
loading...
Ingredients
- 240 g ricotta - drained weight
- 1 large egg
- 70 g lupin flour
- 20 g oat fiber
- ½ tsp salt
- 1½ tsp xanthan gum
- ½ tsp sunflower lecithin
Steps
- In a large bowl, whip ricotta with egg until smooth and creamy.
- Mix dry ingredients and pour them into the ricotta mix, combining well with a spoon.
- Leave to rest while you get ready for the next steps.
- Have some oat fiber (or similar non-oily, fine flour) to hand, as well as a knife, a chopping board and a plate or tray.
- Dust hands lightly with oat fiber; sprinkle and spread a little of the same on a chopping board.
- Spoon some gnocchi dough onto your palm and shape into a thin oblong; then roll this out onto your chopping board, using a back-and-forth motion while lightly pressing outward to elongate the sausage, until it is uniform and about finger-width.
- Cut into 1 inch chunks as you roll the sausage 90° between each cut; set gnocchi aside onto your plate or tray.
- Repeat until you've used up all the dough.
- (Optional) One by one, press and slide the gnocchi unto a fork to create ridges
- Bring a small saucepan of salted water to a fast boil, while you heat your chosen sauce and keep it warm.
- Quickly but carefully drop ⅓ of the gnocchi into the boiling water, a few at a time - to avoid getting burned from splash-back, go as close as possible to the water and the edge of the pan, rather than dropping them from a height.
- Watch as the gnocchi float up within seconds; lift and drain them quickly using a straining ladle
- and transfer them directly onto the first serving plate.
- Repeat twice more.
- Drench with your chosen sauce and topping, and serve immediately.
Notes
- IMPORTANT NOTE: Just like with potato gnocchi, the dough will feel very soft, but you must refrain from adding flour, other than a very light dusting to stop it sticking, or you'll end up with stodgy, unpalatable gnocchi.