Rice Gnocchi with Vegetables

Rice gnocchi with vegetables is a versatile dish that lends itself to various variations. Here is a basic recipe to prepare them, with an Italian twist:

Ingredients

• 200 g of rice gnocchi
• 1 zucchini
• 1 carrot
• 1 red bell pepper
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic
• Salt and pepper to taste
• Chopped fresh parsley (optional)
• Grated Parmesan cheese (for the Italian version)
• Soy sauce (for the more oriental version)

Preparation

1. Wash and cut the vegetables into julienne strips or small pieces, for even cooking.
2. In a large pan, heat the oil and add garlic to flavor the oil. After a couple of minutes, remove the garlic and add the vegetables.
3. Sauté the vegetables over high heat for a few minutes, until they become crisp but cooked. If you wish, you can add some soy sauce for the oriental version or continue in Italian style.
4. Meanwhile, boil a pot of water and cook the rice gnocchi following the instructions on the package, usually a few minutes are enough.
5. Drain the gnocchi and add them to the pan with the vegetables, tossing everything to blend the flavors.
6. Season with salt and pepper to taste, add the chopped fresh parsley and, if you opt for the Italian variant, sprinkle the dish with grated Parmesan cheese before serving.

For a more authentically Asian note, you might dress the gnocchi with a mixture of sesame oil, soy sauce, and a touch of grated ginger. Remember that you can always personalize the dish with your preferred vegetables or those you have available.

Curiosity

Rice gnocchi are a gluten-free alternative to traditional potato gnocchi and are often found in Asian cuisines, particularly in dishes like the Chinese “fried rice cake”. In Italy, these can be used as a valid alternative for celiacs or simply for those who want to try something different compared to potato gnocchi.