Amaranth Gnocchi

Yield: Serves 4

Amaranth Gnocchi


  • 1kg potatoes
  • 400g toasted amaranth flour
  • 1 egg
  • 1 tablespoon olive oil
  • 50g butter margarine
  • 1 heaped teaspoon ground nutmeg
  • Salt and pepper
  • Additional flour to roll gnocchi


  1. Peel, chop and boil potatoes with salt. When ready, mash with the butter till smooth.
  2. In a large bowl, mix the egg, nutmeg, oil and some salt. Add the flour and the mashed potatoes and mix together until you have a smooth paste.
  3. Divide the paste into 6 and form thin logs. Cut them into 1 cm pieces.
  4. You can shape the gnocchi into balls and flatten them with your fingers or a fork. Make sure they are sufficiently covered in flour so they don’t stick together.
  5. To cook the gnocchi, bring a large pot of salt water to the boil. Throw the gnocchi in the water and as soon as they come back to the top, take them out (about 2 min) otherwise they will dissolve. Strain the gnocchi.

2014-11-04T15:51:44+02:00November 4th, 2014|Amaranth, recipes|Comments Off on Amaranth Gnocchi