Piedmont – Gluten-free Agnolotti del Plin

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Giro d’Italia in 20 recipes

Gluten-free Agnolotti del Plin

Some regions tell their story through a single dish of filled pasta. And Piedmont, on this, has no doubts: Agnolotti del Plin—small, elegant, handmade ravioli, shaped with that precise and affectionate gesture that gives the recipe its name. Plin, in the local dialect, means “pinch”: the movement of the fingers that seals the pasta and encloses a filling rich in history.

For the Piedmont stage of my Giro d’Italia in 20 Recipes, I had a chat on Meet with Priscilla, who told me how much she has missed Agnolotti del Plin since living with coeliac disease.
Not so much because they can’t be made at home… but because they are hard to find in restaurants. And for someone who is coeliac, this often means giving up the very dishes that best represent local culinary traditions.

So here we are, facing a new challenge: bringing the magic of gluten-free Agnolotti del Plin to the table, while trying to preserve their true soul—the thin pasta, the flavourful filling, and the simple seasoning that lets the quality of the ingredients speak for itself.

This recipe is my way of saying to Priscilla (and to all of you): regional cuisine doesn’t have to become a “memory” after diagnosis. It can turn into a new possibility—more inclusive, and just as delicious.

I got to work with a clear goal in mind: a plin that seals well, holds up during cooking, and above all… tastes truly like Piedmont.

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Agnolotti del Plin

32g carbohydrates per 100g

Ingredients for 4 servings
For the pasta:

  • 120g wholegrain rice flour
  • 35g potato starch
  • 25g cornstarch
  • 20g fine wholegrain corn flour
  • 2 eggs
  • 2g guar gum
  • 1.5g xanthan gum
  • 1 tablespoon oil
  • Water, as needed

For the filling

(The quantity is double what you need, but given the long cooking time it’s a shame to make less. Alternatively, double the pasta and freeze the agnolotti you don’t use straight away.)

  • 1 litre meat or vegetable stock
  • 200g pork loin
  • 200g veal
  • 200g Swiss chard or spinach, blanched or sautéed (raw weight)
  • 100g carrot
  • 80g onion
  • 80g celery
  • 50g grated Parmigiano Reggiano
  • 1 garlic clove
  • 1 egg
  • Nutmeg
  • Salt
  • Pepper

For dressing

  • Grated Parmigiano Reggiano
  • Butter
  • Sage

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Start with the filling: cut the meat into pieces and brown it with a drizzle of oil in a casserole. Add the onion, celery and carrot, all chopped, along with the crushed garlic clove. Sauté for a few minutes, then season with salt and pepper to taste.
  2. Cook over low heat for about 2 hours, covered with a lid, adding hot stock when needed. Once cooked, let the meat cool completely. Transfer the meat and its cooking vegetables to a blender together with the Swiss chard, Parmigiano, egg and nutmeg. Blend until you obtain a soft but fairly dry mixture. Adjust seasoning and set aside.
  3. Prepare the pasta by combining all the dry ingredients with the eggs, a pinch of salt, the oil and enough water to form a smooth, homogeneous dough.
    Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
  4. Once rested, start shaping the agnolotti: flatten a piece of dough with a rolling pin, dusting lightly with flour, then roll it out using a pasta machine to the desired thickness. I went to the second-to-last setting on my Imperia machine.
  5. Using a piping bag (or a teaspoon), place small hazelnut-sized mounds of filling on the pasta sheet, spacing them about 2 cm apart. Fold the sheet over the filling, press between the mounds and along the top to remove any air and seal well. Using a fluted pastry wheel, cut between the mounds and seal the edges with your fingers to form the agnolotti.
  6. Cook the agnolotti in boiling salted water for 3–4 minutes. Drain and toss them gently in a pan with melted butter and sage leaves for a couple of minutes. Serve hot, finished with a generous grating of Parmigiano Reggiano.

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Valle d’Aosta – Gluten-free Seupa alla Valpellinentza

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Tour of Italy in 20 ricette

Gluten-free Seupa alla Valpellinentza

With this first interview and recipe, my Tour of Italy in 20 Recipes officially begins—a project that, over the coming months, will take me on a journey across Italy from north to south, one region at a time, collecting stories, memories, and comfort dishes from people who, after being diagnosed with celiac disease, were forced—at least for a while—to give up flavors deeply connected to their personal history.

The first stop could only be Valle d’Aosta, a land of hearty, mountain-inspired, convivial cuisine. Guiding me on this opening stage were Michela and Mirella, who shared with me their Seupa alla Valpellinentza, a soup that is emblematic of the region—rich, deeply flavorful, and full of memories.

One of the key ingredients of this traditional recipe is rustic bread, a central element that is often difficult to replicate in a gluten-free version that truly lives up to the original. To honor the spirit of the dish, I chose to use my own recipe for Crunchy Wholemeal Gluten-Free Bread, which proved to be perfect in terms of structure, flavour, and its ability to absorb liquids, giving this soup an irresistible texture and depth of taste.

The result is a gluten-free Seupa alla Valpellinentza that preserves the soul of the traditional recipe and finally makes it possible to rediscover this great classic of Valdostan cuisine in a safe, gluten-free version.

This is just the beginning of the journey!
The next stop will be Piedmont: a new region, a new story, and a new recipe to bring back to the table in a gluten-free version.

Stay tuned to find out which recipe will be next.

ilaria-bertinelli-seupa-alla-valpellinentza

Gluten-free Seupa alla Valpellinentza

9g carbohydrates per 100g

Ingredients

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

 

  1. Clean the Savoy cabbage and cut it into strips about 1 cm wide. Boil it in the meat broth until tender, then drain it, keeping both the cabbage and the broth aside.
  2. Cut the Fontina cheese into slices or chunks, removing the rind.
  3. Lightly grease a baking dish with olive oil and arrange a first layer of bread. Top with pieces of Fontina and the cooked cabbage, then add a ladle of broth before starting the next layer. I made two layers of bread.
  4. Finish with a final layer of bread topped with cabbage, Fontina, melted butter, and a light dusting of cinnamon. Add two or three generous ladles of broth, allowing the bread to absorb the liquid.
  5. Bake in a fan-assisted oven preheated to 180°C (356°F) for about 20 minutes. Once ready, let the soup rest in the switched-off oven for about 10 minutes before serving.

 

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Black Kale Ricotta Bites with Pumpkin Fondue

Today I’m bringing you a simple, tasty and wholesome first course: Black Kale Ricotta Bites served with a silky Pumpkin Fondue. This recipe is easy to make yet impressive on the plate—perfect for anyone looking for a colourful, nutritious and naturally gluten-free dish.

Black kale is a true nutritional powerhouse: rich in vitamins A, C and K, fibre and antioxidants, it adds both colour and a pleasant slightly bitter note, beautifully balanced by the creaminess of the ricotta. The pumpkin fondue completes the dish with its natural sweetness and velvety texture, creating a harmonious and irresistible contrast.

These little bites are well-balanced mouthfuls, ideal for those who want a healthy yet satisfying meal—perfect for everyday lunches or dinners with family and friends, as well as for special occasions. An inclusive recipe that celebrates the flavours of autumn with creativity, lightness and taste.

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Black Kale Ricotta Bites with Pumpkin Fondue

10.4 g carbohydrates per 100 g

Ingredients for 4 servings

  • 375 g ricotta cheese
  • 100 g grated Parmigiano Reggiano
  • 90 g potato starch*
  • 20 g brown rice flour*
  • 150 g black kale
  • 1 egg
  • 1 garlic clove
  • extra virgin olive oil
  • brown rice flour*, for dusting
  • salt and pepper

 Ingredients for the pumpkin fondue

  • 300 g milk
  • 200 g cooked, peeled pumpkin (see below on how to cook it)
  • 100 g grated Parmigiano Reggiano
  • nutmeg
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

 Preparation

  1. Wash the black kale, remove the tough stems and slice the leaves into thin strips. Place them in a non-stick pan with olive oil, a garlic clove, a pinch of salt and a ladle of water. Cook until the kale is tender.
  2. Set aside a few leaves to decorate your plates, then transfer the remaining kale to a blender and blend into a smooth mixture.
  3. In a bowl, combine the ricotta, flour, grated Parmigiano Reggiano, blended kale and the egg. Adjust the seasoning with salt, then shape the mixture into small balls about 3 cm in diameter. Place some wholegrain rice flour in a shallow bowl and roll the ricotta bites in it to lightly coat the surface.
  4. Pour the milk into a small saucepan and bring to a boil. Add the grated Parmigiano Reggiano, stir well, then add the cooked pumpkin mashed with a fork. Whisk until you obtain a smooth, creamy fondue. Adjust with salt, pepper and nutmeg.
  5. Spoon a little of the pumpkin fondue onto each serving plate.
  6. Bring a pot of water to a boil, salt it, then gently add the ricotta bites. Cook them until they rise to the surface. Remove them with a slotted spoon, place them on the pumpkin fondue and top with a little more fondue. Finish with the black kale leaves you set aside for decoration.
  7. Serve hot.

How to cook the pumpkin: Cut the pumpkin into cubes and cook it in the microwave at 800 W for 4 minutes, or in a small saucepan with a splash of water.

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Grandma’s Soup with Frue: A Taste of Home

There are recipes that taste of home, affection, and tradition — and Grandma’s Soup with Frue is one of them. With just three simple ingredients — potatoes, pasta, and Frue cheese — it becomes the kind of comforting dish that nourishes body and soul.

I discovered this recipe in Sardinia thanks to a kind lady I met while waiting in line at a local dairy. She told me she was buying Frue, a goat-and-sheep’s milk cheese with a slightly tangy flavour, to prepare this soup for her granddaughter, who said it was her favourite dish. I immediately fell in love with it too.

In summer, you can make it fresher by adding a few chopped tomatoes — a simple twist for a delicious variation.

If you’re a soup lover, don’t miss trying my Pulse Pasta with Rascino Lentils as well.

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Grandma’s Soup with Frue

11g carbohydrates per 100g

Ingredients for 4 servings

  • 400g potatoes
  • 120g mixed small pasta or broken spaghetti **
  • 120g Frue cheese
  • chopped herbs of your choice
  • coarse salt
  • black pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Cut the potatoes into ½ cm cubes and place them in a saucepan with water and a pinch of coarse salt. Cook for around 10 minutes, or until tender.
  2. Add the pasta — choose small shapes that cook in the same time, or use short pieces of broken spaghetti. Cook until al dente.
  3. Mash the Frue cheese with a fork in a separate bowl.
  4. When the pasta is ready, remove the saucepan from the heat, stir in the Frue until perfectly combined, then finish with chopped herbs and a grind of black pepper.
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Quinoa Salad with Watermelon, Feta, and Mint

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After a refreshing swim in the pool or sea, there’s nothing better than a fresh and nourishing dish to restore your energy without feeling heavy. This Quinoa Salad with Watermelon, Feta, and Mint is exactly what you need.

Light yet complete, quinoa provides complex carbohydrates while feta offers a good protein boost. Watermelon and cucumber ensure hydration and freshness, while mint adds an aromatic touch that makes this recipe irresistible even on the hottest days.

Prepare it in advance and take it with you to the beach, the pool, or enjoy it at home after your workout. It’s a healthy, practical, and colourful one-dish meal that will make you feel like you’re on holiday with the very first bite. And if you want to know what’s best to do after swimming for optimal recovery, check out the tips from Bianca Balzarini.

Looking for more summer ideas? Try our Couscous with Octopus and Avocado.

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Quinoa Salad with Watermelon, Feta, and Mint

9.8g carbohydrates per 100g

Ingredients for 4 servings

  • 300g watermelon (net weight, without rind and seeds)
  • 100g quinoa (white or mixed)
  • 160g cucumber
  • 150g feta cheese
  • 1 bunch fresh mint
  • ½ lemon
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  • pumpkin seeds

Preparation

  1. Rinse the quinoa thoroughly under running water to remove any saponins, then cook it with triple its weight in lightly salted water for about 12-15 minutes with the lid on, until it has absorbed all the water. Turn off the heat and let it cool slightly.
  2. Peel and coarsely grate the cucumber, sprinkle with salt, place in a colander, and let it rest to release its water.
  3. Cut the watermelon into small cubes, removing all seeds.
  4. Crumble the feta cheese with your hands.
  5. Mix the cooled quinoa with the watermelon, well-drained cucumber, crumbled feta, and finely chopped mint.
  6. Dress with lemon juice mixed with olive oil, salt, and pepper.
  7. Garnish with pumpkin seeds for a crunchy touch and a few mint leaves.
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Summer Vegetable Panzanella

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When summer gifts us sweet cherry tomatoes, crisp bell peppers, and fragrant peaches, all you need is a piece of bread to create a colourful, fresh, and complete meal: Summer Vegetable Panzanella.

For this recipe, I used my Crispy Wholemeal Bread, which can be fresh – lightly toasted in a pan – or stale, soaked with water and vinegar. In this version, I started with fresh gluten-free bread and toasted it slightly to let it better absorb the flavours of the vegetables and fruit. With stale bread, Panzanella becomes a perfect anti-waste idea, enhanced by the contrast between the sweetness of grilled peaches and the lively note of mustard and mint.

Perfect as a light lunch, quick dinner, or sharing starter, this Panzanella is rich in fibre, vitamins, and minerals. Plus, it’s an excellent ally for weekly meal planning as it can be prepared in advance: the flavours will meld together, making it even more irresistible.

Looking for another idea with stale bread? Try my Pappa al Pomodoro with Crispy Rinds.

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Summer Vegetable Panzanella

14g carbohydrates per 100g

Ingredients for 4 servings

  • 10-12 ripe cherry tomatoes (220g)
  • 200g gluten-free bread**
  • 1 nectarine or peach (about 160g)
  • 150g yellow bell pepper
  • 150g red bell pepper
  • 70g red Tropea onion (or sweet spring onion)
  • 2 tablespoons lemon juice
  • 1 teaspoon mustard
  • a few fresh mint leaves
  • extra virgin olive oil
  • apple cider vinegar
  • pumpkin seeds
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Cut the bread into cubes and lightly toast them in a pan with a drizzle of olive oil, then place in a large bowl.
  2. Thinly slice the Tropea onion and marinate it in a small bowl with 3 tablespoons of apple cider vinegar, salt, and pepper for at least 30 minutes.
  3. Dice the bell peppers finely and cut the cherry tomatoes into halves or quarters.
  4. Prepare the dressing by whisking together 4 tablespoons olive oil, 4 tablespoons vinegar, mustard, salt, and pepper.
  5. Slice the peach into wedges and grill them on a hot griddle for 1 minute per side until slightly caramelised.
  6. Assemble the Panzanella by combining the bread, vegetables, onions with their marinade, and the dressing in a large bowl. Mix well and season with torn mint leaves and pumpkin seeds to taste. If the bread seems too dry, add a few tablespoons of water, vinegar, and olive oil.
  7. Let it rest in the fridge for a few hours before serving or prepare it the day before – it will be even more flavourful.
  8. Serve by forming a round disc using a pastry ring, place 1 or 2 peach slices on top with a few mint leaves.
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Buckwheat Salad with Chicken Ragout and Grilled Peaches

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After a morning or evening run, your body needs clean energy and high-quality protein to recover at its best. This Buckwheat Salad with Chicken Ragout and Grilled Peaches is designed exactly for that: a complete meal rich in noble proteins from the chicken and edamame, low glycemic-index carbohydrates thanks to buckwheat, and plenty of vitamins and minerals from the peaches and cherry tomatoes, which refresh and hydrate.

A mix of delicate flavours and different textures that satisfies without weighing you down – perfect for those who love to take care of themselves at the table after a workout.

Discover all the secrets for perfect post-workout recovery with Bianca Balzarini, nutrition coach, with whom I created this very useful e-book.

Buckwheat Salad with Chicken Ragout and Grilled Peaches

8g carbohydrates per 100g

Ingredients for the salad

  • 140 g nectarines or peaches
  • 120 g edamame
  • 100 g buckwheat groats*
  • 10 cherry tomatoes

 Ingredients for the chicken ragout

  • 600 g chicken meat, finely chopped by knife
  • 100 g carrot
  • 40 g onion
  • 30 g celery
  • 1/2 glass of Marsala wine
  • chopped sage, mint, and thyme
  • extra virgin olive oil
  • salt and pepper

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Prepare the chicken ragout first. Finely dice the onion, carrot, and celery, and soften them in a saucepan with a drizzle of extra virgin olive oil without letting them fry. Add the chopped herbs and the minced chicken meat.
  2. Mix well until the chicken turns white, then pour in the Marsala wine and let it evaporate. Cover and cook for about 20 minutes. Adjust with salt and pepper.
  3. Meanwhile, boil the buckwheat in lightly salted water and drain when cooked but still al dente.
  4. Blanch the edamame in lightly salted boiling water for 1.5 minutes, then drain and plunge them into cold water.
  5. Halve the cherry tomatoes and add them to the drained buckwheat, then add the edamame and finally the chicken ragout, mixing everything well. Serve with a few slices of nectarine or peach.

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Version with gluten of Buckwheat Salad with Chicken Ragout and Grilled Peaches

The recipe is naturally gluten-free, so no adaptation is needed for the version with gluten.

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Pasta with baked anchovies and cherry tomatoes

Pasta with baked anchovies and cherry tomatoes is a dish that brings together colour, flavour and wellbeing in a single, balanced recipe. This month’s colour is grey – an unusual tone in the kitchen, yet surprisingly rich in inspiration when you choose ingredients like fresh anchovies and sunflower seeds. They prove that even grey can have a tasty and creative soul.

Anchovies are a nutritional treasure for anyone following a diet that supports metabolic health: rich in high-quality proteins, omega-3 fatty acids and vitamin D, they help reduce inflammation and improve insulin sensitivity. This makes them an excellent protein source for people with diabetes. They are also naturally gluten-free and easy to digest.

Sunflower seeds, often used as a crunchy topping, add not just texture but also valuable nutrients: they’re rich in unsaturated fats, magnesium and phytosterols, which help control blood sugar and maintain a healthy lipid profile.

Moreover, both anchovies and sunflower seeds are good sources of selenium – a mineral that protects cells from oxidative stress and helps prevent cellular ageing. In short, this is a simple dish with the qualities of a true natural supplement!

If you like anchovies, try my Onion and anchovy flat bread too.

Pasta with baked anchovies and cherry tomatoes

 28g carbohydrates per 100g

Ingredients for 4 servings

  • 500g cherry tomatoes
  • 400g fresh anchovies (to be cleaned)
  • 300g gluten-free pasta Gnocchi or Caserecce by Massimo Zero**
  • 60g gluten-free breadcrumbs**
  • 50g grated Parmigiano Reggiano
  • 15g salt-preserved capers
  • 1 lemon (zest only)
  • sunflower seeds
  • 1 garlic clove
  • extra virgin olive oil
  • oregano
  • chilli pepper
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. First, clean the anchovies by removing the head, innards and central bone. Rinse and pat them dry.
  2. In a bowl, mix the breadcrumbs, grated Parmesan, rinsed and chopped capers, a pinch of finely chopped garlic, oregano, chilli pepper, and grated lemon zest.
  3. Lightly coat the bottom of a baking dish with some of this aromatic breadcrumb mixture. Arrange the anchovies open like a book in a single layer, then top with halved cherry tomatoes, cut side down on the fish. Sprinkle with the remaining breadcrumb mixture and drizzle with olive oil.
  4. Bake in a preheated fan oven at 250°C for about 10 minutes.
  5. Meanwhile, cook the pasta in lightly salted boiling water. Drain and toss with the baked anchovies and tomatoes.
  6. Sprinkle with sunflower seeds and serve hot.

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Flour and water gnocchi with beans

Flour and water gnocchi are an ancient recipe that takes us back to the roots of Italian cuisine, long before potatoes arrived from the Americas.
Made with just two ingredients and no eggs, these gnocchi have deep roots in peasant tradition, where simplicity and ingenuity went hand in hand. In fact, to bind the flour—rice flour in my gluten-free version, specifically brown rice flour from Mulino Marello—boiling water is used. This technique gelatinizes the starch, acting as a kind of pre-cooking step that makes the dough more flexible and prevents it from falling apart when cooked.

To accompany them, I chose a legume I discovered thanks to the Chamber of Commerce of Rieti and Viterbo: the Fagiolo Secondo or Fagiolo Giallo della Stoppia di San Lorenzo. This bean is a typical product of the Alta Tuscia Laziale Mountain Community, grown using sustainable farming methods that respect natural cycles.
Its curious name tells the story of its traditional cultivation: Secondo refers to the agricultural practice of sowing the beans as the second crop of the year, while della Stoppia (i.e. of the stubble) refers to the fact that they were sown directly onto the wheat stubble just after harvest, using crop residues as a natural growing medium.

This late cultivation allowed the beans to be harvested as early as the end of August, offering farming families a valuable source of plant-based protein as autumn approached. These small brown beans are not only delicious but also quick to cook and naturally sweet, qualities attributed to the volcanic origin of the local soil.

Rich in plant proteins and fiber, these beans are ideal for those looking for balanced dishes full of flavor and suitable even for beginner cooks.

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Flour and water gnocchi with beans

  24.16g carbohydrates per 100g without onion topping

Ingredients for the gnocchi for 4 servings

  • 200g brown rice flour*
  • hot water
  • a pinch of salt

For the bean sauce

  • 400g tomato purée
  • 150g dried Fagioli secondi or Gialli della Stoppia
  • 70g carrot
  • 40g celery
  • 2 bay leaves
  • wild fennel
  • extravirgin olive oil Canino DOP
  • salt and pepper

For the onion

  • 5 Tropea onions
  • extravirgin olive oil Canino DOP
  • oregano
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Soak the dried beans overnight. The next day, boil them over low heat with two bay leaves until fully cooked. Turn off the heat and reserve the cooking water.
  2. Place the whole grain rice flour in a mixing bowl, add a pinch of salt, and pour in just enough lightly salted boiling water to create a smooth dough. You’ll need about half the weight of the flour in water. Cover with plastic wrap and let rest for at least 15 minutes.
  3. Finely chop the carrot and celery, and sauté them in a pan with a drizzle of olive oil. Add the vegetables and tomato purée to the pan, season with salt, and let the sauce simmer for about 20 minutes. Then add the cooked beans and allow to cook together for another 15 minutes. Finish with chopped wild fennel.
  4. Slice the Tropea spring onions and gently soften them in a pan with a little olive oil. Season with oregano, salt, and pepper.
  5. Prepare the gnocchi: roll the dough into cylinders on a board dusted with rice flour, cut into 2 cm pieces, and place them on a tray.
  6. Cook the gnocchi in lightly salted boiling water until they reach your preferred texture. Note: they are not ready as soon as they float—they’ll need a bit longer.
  7. Lift them out with a slotted spoon and add directly to the bean sauce. Stir to combine, then serve with the Tropea onions and a drizzle of Canino olive oil.

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Polenta gnocchi with artichoke cream and toasted almonds

Polenta gnocchi with artichoke cream and toasted almonds: a no-waste recipe with great nutritional value.

Turning leftover polenta into a new and surprising dish is a fantastic way to reduce food waste while still enjoying delicious flavours. These alternative gnocchi, with their soft texture and delicate taste, pair perfectly with the artichoke cream, enhanced by the crunch of toasted almonds and the freshness of lemon zest.

A special touch comes from Miso, a fermented ingredient rich in probiotics, which adds depth of flavor and digestive benefits. This simple, nutritious, and inclusive dish is perfect for those who love sustainable and creative cuisine.

If you love gnocchi, try a classic with a spicy twist: Potato gnocchi with tomato sauce and ‘Nduja.

Polenta gnocchi with artichoke cream and toasted almonds

17.73g carbohydrates per 100g 

ilaria-bertinelli-gnocchi-di-polenta-ai-carciofi

Ingredients for the gnocchi

  • 300g cooked polenta*
  • 50g potato starch*
  • 50g brown rice flour*
  • 1 egg
  • 20g grated Parmigiano Reggiano
  • salt

Ingredients for the artichoke cream

  • 200g cleaned artichokes (about 4)
  • 100g medium potato
  • 30g shallot
  • 20g almonds (for garnish)
  • 1 scant teaspoon miso* (optional)
  • 1 garlic clove
  • 2 tablespoons extra virgin olive oil
  • zest and juice of ½ lemon
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

  1. Blend the cold polenta and mix it with the egg, flour, grated Parmigiano Reggiano, salt, and pepper until you get a smooth dough.
    Lightly flour your work surface and shape the gnocchi.
  2. Clean the artichokes by removing the tough outer leaves, cutting off the tips, and slicing the hearts into thin wedges. Soak them in lemon water to prevent browning.
  3. In a non-stick pan, heat a drizzle of olive oil and sauté the chopped shallot with a garlic clove. Add the drained artichokes and the diced potato, letting them sauté for a few minutes. Then, add vegetable broth and cook for about 15 minutes, until the artichokes and potato are soft.
  4. Transfer everything to a blender and blend until smooth. Adjust with salt, pepper, and a scant teaspoon of Miso for an extra umami note.
  5. Cook the gnocchi in lightly salted boiling water, drain them, and toss them in a pan with the artichoke cream, adding a ladle of cooking water if needed. Plate and finish with toasted, lightly crushed almonds and grated lemon zest

 

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