Buckwheat gnocchi recipe

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the method of making buckwheat gnocchi.

2.1 Take an egg, use only the yolk, beat it into the mashed potatoes, and sprinkle a pinch of salt to season. Add equal amounts of buckwheat flour and whole wheat/high gluten flour. The amount of flour should be based on the dough that can be formed without getting your hands wet.

3.2 Take out the potatoes, peel them after they cool down a bit, mash them with a fork, and leave them at room temperature for later use

4. Sprinkle low-gluten flour on the work surface to prevent sticking. Roll the dough into long strips with a cross-section diameter of about 1 cm, and then cut into long strips of 1 cm in length with a knife. The fork is fixed on the operating table. Put the cut noodles on top and use your thumb to push them down. Sprinkle flour on the finished dough to prevent sticking

This is the end of the introduction to the recipe of buckwheat gnocchi. It’s up to you from now on. So, start cooking in the kitchen from now on. Believe that you can defeat yourself and it can also defeat it.