Potato Gnocchi with Pea Flour

Gnocchi is a beloved classic that brings together tradition, comfort, and homemade flavor.

This version adds Grano Pampa Pea Flour to the traditional recipe, providing extra plant-based protein and a delicious texture.

Perfect for family meals, homemade dinners, or preparing ahead for a comforting and nutritious dish.

Servings: 4 servings

Preparation Time: 1 hour

Difficulty: Medium

Nutritional Information: Source of Plant-Based Protein, High in Fiber, Vegetarian-Friendly

Ingredients

• 500 g potatoes

• 1 cup Grano Pampa Pea Flour

• 1 egg

• ½ teaspoon salt

• Pepper to taste

• Nutmeg (optional)

• Extra flour for shaping

Instructions

1. Cook the potatoes

Wash the potatoes and boil them with the skin on until tender.

This helps prevent them from absorbing too much water.

2. Make the mashed potatoes

Peel the potatoes while warm and mash until smooth.

Allow them to cool slightly before continuing.

3. Add the ingredients

Add the egg, salt, pepper, and nutmeg.

Gradually add the Grano Pampa Pea Flour while mixing.

4. Make the dough

Combine everything until you get a soft dough that is easy to handle.

Helpful tip: Avoid over-kneading so the gnocchi stay light and tender.

5. Shape the gnocchi

Divide the dough into portions.

Roll into long strips and cut into small pieces.

Press each piece with a fork for the classic gnocchi shape.

6. Cook

Boil salted water.

Add the gnocchi and cook until they float to the surface.

Remove with a slotted spoon.

7. Serve

Serve with tomato sauce, pesto, cream sauce, roasted vegetables, or your favorite topping.

And that's it! Your potato gnocchi with pea flour are ready to enjoy.

Frequently Asked Questions

Can they be frozen?

Yes. Freeze them uncooked in a single layer before transferring them to a bag.

Do they taste like peas?

They have a mild flavor that pairs well with potatoes and sauces.

Are they gluten-free?

It depends on the ingredients used. For a gluten-free version, use certified gluten-free products and avoid cross-contamination.

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