Nonna Pasqualina’s Himalayan Tartary Buckwheat Gnocchi
Recipe courtesy of Pasqualina Raspaolo DBA Culinary Genes, LLC
A comforting classic reimagined with the nutrient-rich power of Himalayan Tartary Buckwheat flour, this gnocchi recipe brings together tradition and wellness in every bite. Soft, pillowy, and subtly sweet from the use of sweet potatoes, these handmade gnocchi pair beautifully with everything from a simple tomato sauce to a decadent four-cheese blend. It’s a nourishing, flavorful dish rooted in heritage—and ready to become a new favorite.
Servings: 4
Prep Time: 1 hour 20 minutes plus 1 hour and 30 minutes of resting time Cooking Time: 2 to 3 minutes
INGREDIENTS
2 medium sweet potatoes (250 to 300 g), boiled and mashed*
2 cups (300 g) HTB flour
3 tablespoons organic cornstarch (22 g)
2 eggs, room temperature, beaten
2 tablespoons extra virgin olive oil
Sea salt to taste
Ground black pepper to taste
METHOD
Boil potatoes until they are soft, about 40 to 50 minutes.** Once cooked, drain and mash while still hot using a potato rice masher or peel and mash with a fork. Set aside.
Sift together the flour and cornstarch and mix well. Place 1 1/4 cups of flour mixture on a wooden work surface andmake a large well in the center. Add mashed potatoes, eggs, olive oil, salt and pepper to the center of the well andbegin mixing with your hands. Once the dough begins to form, knead until you have a homogenous and smoothround dough. Cover with a kitchen towel and let it rest for 30 minutes.
Prepare a large baking sheet lined with a clean kitchen towel and dust with cornmeal so that the gnocchi don’t sticktogether or to the towel.
Using a knife or bench scraper, cut portions of the dough, one at a time, form long thin longs and cut each log into1/2 inch pieces. Roll each piece on a lightly flowered gnocchi board or on the prongs of a fork to create the gnocchi.Lightly flour gnocchi before placing them in the prepared baking sheet. Once you finished rolling the gnocchi,cover with another kitchen towel and set aside to rest for 1 hour.
Bring a large pot of water and salt to boil and gently place the gnocchi in boiling water using a spider strainer in order not to burn yourself. Cook for 2 to 3 minutes - they will begin to float at the top when done. Remove using the spider strainer, drain well, and place in a bowl to be mixed with your favorite sauce.
NOTES
* Substitute with 300g of regular potatoes (about 3 small potatoes)
** Bake at 350 degrees F for 30 to 40 minutes then peel and mash with a fork.
To store gnocchi in the freezer, first place the tray in the freezer for an hour then transfer the frozen gnocchi to an airtight container and store for up to 1 month.
