Buckwheat gnocchetti with Grana Padano and pepper
- Gluten Free
- Vegetarian
- Difficulty: Average
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
PRESENTATION
So, here's the deal: In Lazio, buckwheat gnocchetti is a real treat, especially on Thursdays. It's like, you know, the unofficial gnocchi day. Families all over the place get super excited to whip up their own tender dumplings. And listen, each family has its own twist. Some stick to classic potato gnocchi, while others go for sweet potato, pumpkin, or spinach, depending on what's around. The buckwheat version? Really gaining popularity. Its deep, earthy flavor just pairs perfectly with creamy Grana Padano and pepper sauce. It's a fun spin on cacio e pepe—with a nutty vibe and an extra moist texture thanks to buckwheat.
Honestly, diving into a bowl of these dumplings—especially when they're warm and drenched in that creamy cheese sauce—is just so so satisfying. And if you're gluten-sensitive, here's the thing: buckwheat is naturally gluten-free. Which is great. Pretty much anyone can enjoy this authentic Italian delight. People in Lazio love making buckwheat gnocchi at home—it's super versatile and really fun to mess around with. Some areas add more cheese, while others amp up the black pepper. And every version? Feels like a celebration.
The sharp, salty Grana Padano just melts into the sauce—giving it a rich, velvety finish that's hard to beat. These aren't your regular pasta, no way. This gnocchetti soaks up the golden cheese and pepper sauce, making every bite super comforting. It's easy to see why these gnocchi have stood the test of time—bringing together tradition, creativity, and loads of savory flavor.
Whether you're all about Italian pasta dishes or craving something different, buckwheat gnocchetti with cheese and pepper fits right in at any gathering. Plus, it brings a touch of Roman tradition to your table. And if you find yourself in Lazio on a Thursday, you might just dive into this delicious tradition of enjoying hearty dumplings. Really, really worth it.
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INGREDIENTS
- For the gnocchetti
- Potatoes 1.2 lbs (550 g) - yellow-fleshed
- Buckwheat flour 2 cups (250 g)
- Eggs 1
- For the sauce
- Grana Padano PDO cheese 1.8 oz (50 g) - Aged over 20 months
- Whole milk ¼ cup (70 g)
- Black pepper to taste
How to prepare Buckwheat gnocchetti with Grana Padano and pepper
To prepare the buckwheat gnocchetti with Grana Padano PDO and pepper, first boil the potatoes with their skins on 1 for about 30 minutes or until they are soft (the cooking time also depends on the size of your potatoes). Once the potatoes are cooked, pour the flour onto a work surface 2 and mash the still-hot potatoes with their skins in the center with a potato masher 3.
Begin to gather the ingredients with your hands 4, then add the egg 5 and continue to knead vigorously 6 until you obtain a compact dough.
Form a loaf 7. Use a bench scraper to cut portions of dough 8 and shape each into a log 9.
Cut these logs into 1 cm (about 0.39 inch) pieces using a bench scraper or knife 10. Roll each piece on a gnocchi board 11 to create the typical ridges. If you don't have a gnocchi board, you can use the tines of a fork to achieve the same pattern. As you prepare the gnocchi, place them on a tray covered with a tea towel 12. Once you've finished the gnocchi, set a pot of salted water on the stove to boil.
Now, prepare the sauce: pour the milk into a pan 13, bring it to the brink of boiling, and then add the grated Grana Padano PDO 14. Stir to melt the cheese 15.
When you have obtained a velvety consistency 16, cook the gnocchi for a few minutes in boiling water 17, and as they rise to the surface, use a slotted spoon to transfer them directly into the pan with the sauce 18.
Season with freshly ground pepper to taste 19 and serve your buckwheat gnocchetti with Grana Padano PDO and pepper hot (17-18).