{"id":13414,"date":"2025-06-11T10:13:25","date_gmt":"2025-06-11T10:13:25","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=13414"},"modified":"2025-06-11T13:01:33","modified_gmt":"2025-06-11T13:01:33","slug":"flour-and-water-gnocchi-with-beans","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/flour-and-water-gnocchi-with-beans\/","title":{"rendered":"Flour and water gnocchi with beans"},"content":{"rendered":"

Flour and water gnocchi<\/strong> are an ancient recipe that takes us back to the roots of Italian cuisine, long before potatoes arrived<\/strong> from the Americas.
\nMade with just two ingredients<\/strong> 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\u2014rice flour in my gluten-free version, specifically brown rice flour from Mulino Marello<\/a>\u2014boiling 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.<\/p>\n

To accompany them, I chose a legume I discovered thanks to the Chamber of Commerce of Rieti and Viterbo<\/a>: the Fagiolo Secondo<\/em> or Fagiolo Giallo della Stoppia di San Lorenzo<\/em><\/a>. This bean is a typical product of the Alta Tuscia Laziale Mountain Community, grown using sustainable farming methods that respect natural cycles.
\nIts curious name tells the story of its traditional cultivation: Secondo<\/em> refers to the agricultural practice of sowing the beans as the second crop of the year, while della Stoppia<\/em> (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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

\"ilaria-bertinelli-gnocchi-di-farina-e-acqua\"<\/a><\/p>\n

Flour and water gnocchi with beans<\/strong><\/span><\/h1>\n

\u00a0 24.16g carbohydrates per 100g without onion topping<\/span><\/strong><\/span><\/h1>\n

Ingredients for the gnocchi for 4 servings<\/strong><\/span><\/h2>\n