Buckwheat Gnocchetti with Parmesan and Pepper

Buckwheat gnocchetti are a tasty and unique variation compared to the more classic potato gnocchi. Here is the recipe to prepare them with Parmesan and pepper, a simple yet flavorful combination inspired by dishes like cacio e pepe.

Ingredients

• 200 g of buckwheat flour
• 200 g of 00 flour (you may need to adjust the amount depending on the moisture of the buckwheat flour)
• 1 egg
• Water, as needed
• Salt, as needed
• 100 g of grated Parmesan cheese
• Freshly ground black pepper, as needed
• Butter, as needed for creaming

Preparation

1. In a large bowl, mix the flours and make a well in the center.
2. Add the egg and a pinch of salt into the well and start to knead, adding a little water if necessary, until you obtain a smooth and homogeneous dough.
3. Divide the dough into pieces and on a floured surface, roll each piece into long cylinders about 1 cm in diameter.
4. Cut the cylinders into small gnocchetti about 1-2 cm in length.
5. Boil a pot of salted water and, once it reaches a boil, cook the gnocchetti for a few minutes, until they float to the surface.
6. Meanwhile, in a large pan, melt some butter and, if desired, add some pasta cooking water to obtain a light sauce.
7. Drain the gnocchetti using a slotted spoon and transfer them to the pan with the melted butter.
8. Add the grated Parmesan and plenty of freshly ground black pepper, then cream the gnocchi until the cheese perfectly melts, creating a cream that envelops the gnocchetti.

Serve hot, adding more grated cheese and a sprinkle of black pepper to taste, if desired.

Curiosity

Buckwheat is not a true cereal, but belongs to the Polygonaceae family. It is gluten-free and has a particularly rich and slightly nutty flavor, which goes well with the saltiness of the Parmesan and the spicy kick of the pepper. This preparation brings an interesting twist to the classic gnocchi dish, adding a touch of the Alpine valleys’ taste, where buckwheat is widely used.