Without wheat flour and gluten, the idea of this dish is to bring luck on the scale every day. Created in Italy, the recipe for traditional gnocchi has just been reinvented - with half the calories.
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The custom is to eat gnocchi on the 29th.
Legend has it that we will be lucky all month long.
The tradition is quite old.
Legend has it that St. Pantaleon was welcomed by a humble family, who served what was at home.
It was just seven pieces of baked pasta.
The saint ate, thanked, and went his way.
But in collecting the dishes, the family found money under each one.
From there, the “gnocchi of luck” was born.
Thinking about the advantageous exchanges, I decided to eliminate the carbohydrate and gluten load from the recipe.
So potatoes and wheat flour come out and the incredible green banana biomass comes in - read more here.
Your starch is the tough type.
Therefore, it is not absorbed by the body, passing straight through the stomach.
And in digestion, it generates a byproduct (butyric acid) that helps regulate blood sugar.
The following recipe is ready in 20 minutes.
And yields four servings with 142 Kcal each.
Green Banana biomass
3 green bananas
2 bay leaves
1 tsp chopped onion
1 teaspoon chopped fresh basil
3 whole garlic cloves
1 tablespoon extra virgin olive oil
3 ripe tomatoes without skin or seed and minced
1/2 cup light ricotta
2 teaspoons fresh steamed and chopped spinach
1 cup of tea
Salt and black pepper to taste
6 basil leaves
1 tablespoon light parmesan in chips
Put the bananas in a pressure cooker.
Cook for 10 minutes.
Remove the peels and beat in a blender.
Set aside in the freezer.
In a small saucepan over low heat, pour olive oil.
Then gather the garlic, onion, bay leaf and basil.
Saute for two minutes.
Add the tomatoes and cook for ten minutes.
In a bowl, add the ricotta and spinach.
Season with salt and black pepper to taste.
Mix until smooth and set aside.
Sprinkle the table surface with green banana flour.
About this flour, open the biomass in four discs.
One by one, place the discs in the damp palm.
Season the biomass with salt and black pepper to taste.
Add a portion of the spinach ricotta in the center and close in a spherical shape.
When you are done stuffing all the dough, refrigerate for three minutes and set aside.
Microwave the gnocchi in a deep dish for three minutes.
Remove, make a bed with part of the sauce and cover with the rest.
Garnish with parmesan and basil leaves.