{"id":11918,"date":"2024-01-18T10:13:05","date_gmt":"2024-01-18T10:13:05","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=11918"},"modified":"2024-01-18T10:11:14","modified_gmt":"2024-01-18T10:11:14","slug":"gnocchetti-in-frasca-gluten-free-dumplings","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/gnocchetti-in-frasca-gluten-free-dumplings\/","title":{"rendered":"Gnocchetti in frasca gluten-free dumplings"},"content":{"rendered":"

For me, the gastronomic journey in the Rieti area has become an annual appointment that has been repeated for three years now and that each time makes me discover new recipes of a cuisine made of few ingredients, authentic and with an unmistakable flavour: this is what Gnocchetti in frasca gluten-free dumplings <\/strong>make you experience.<\/p>\n

But what are Gnocchetti in frasca? They are a dish handed down by the inhabitants of Micciani in Cittaducale, prepared with grains that were harvested and milled in the mills along the Peschiera river in the Velino Valley<\/a>. These small dumplings were in fact prepared by mixing two flours, corn and wheat flour (which I have replaced with a gluten-free flour), on which the survival of families was based. The accompanying sauce is based on stewed beans that were flavoured with a few slices of guanciale, i.e. pork cheek, to give an unmistakable touch of flavour and the calories needed to cope with the hard work in the fields and the harsh temperatures of winter.<\/p>\n

Today, considering instead that the need is to reduce calories more and more, we can possibly do without the splendid guanciale (which I used while remaining faithful to tradition, choosing the Guanciale amatriciano Sano<\/a>) to prepare Gnocchetti in frasca with beans and tomato, thus transforming the recipe into a vegan and nutritionally balanced dish.<\/p>\n

Tradition dictates that Gnocchetti are served as a soup by adding the cooking water from previously prepared Borlotti beans: in short, the perfect dish for cold winter days.<\/p>\n

Read about the history of Spaghetti all’Amatriciana<\/a> to get to know a land yet to be discovered.<\/p>\n

\"gnocchetti-in-frasca\"<\/a><\/strong><\/span><\/h1>\n

Gnocchetti in frasca gluten-free dumplings<\/strong><\/span><\/h1>\n

20g carbohydrates per 100g <\/u><\/strong><\/span><\/h1>\n

considering adding 500g of cooking water to the soup<\/u><\/strong><\/span><\/h1>\n

Ingredients for 6 servings<\/strong><\/span><\/h2>\n