Himalayan Tartary Buckwheat Super Nutrition flour is an amazing ancient crop with impressive features compared to common buckwheat flour. Despite the name, it is not a grain and is indeed gluten-free. HTB is high in protein (2 x more protein than quinoa); high in antioxidants; it is loaded with magnesium, zinc and B vitamins; and is high in soluble and insoluble fiber to help support gut health. In addition, it has an impressive portfolio of immune-active phytonutrients, which are natural chemical compounds produced by plants generally to help them resist fungi, bacteria and plant virus infections. These compounds have been shown in multiple studies to play a key role in supporting a wide variety of immune-related activities in the body and we all know the importance of a balanced immune system these days.
HTB Super Nutrition Flour can be used in a wide variety of recipes and today I’m going to share with you one of my favorites that is based on my Nonna’s traditional family recipe for gnocchi with a few modifications. The wooden table you see in the video was my Nonna's - it's what she used to make her homemade pastas and bread and that is why I named this recipe Nonna Pasqualina's HTB Gnocchi!
Himalayan Tartary Buckwheat Super Nutrition Flour is available at Big Bold Health.
Yields: 4 servings
Prep Time: 1 hour 20 minutes plus 1 hour and 30 minutes of resting time
Cooking Time: 2 to 3 minutes
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
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 and make a large well in the center. Add mashed potatoes, eggs, olive oil, salt and pepper to the center of the well and begin mixing with your hands. Once the dough begins to form, knead until you have a homogenous, smooth round 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 stick together 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 into 1/2 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.
* 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.
Some favorite and typical sauce suggestions:
Traditional simple tomato sauce and grated Parmigiano-Reggiano cheese
Grana Padano and Pepper
Butter and sage
Quattro formaggi (4 cheeses)
Butternut squash and sausage