Buckwheat Gnocchetti with Grana Padano and Pepper

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

Ingredients

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

Preparation

1. In a large bowl, mix the flours together and make a well in the center.
2. Add the egg and a pinch of salt into the well and start kneading, 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 long.
5. Bring a pot of salted water to a boil and, once it reaches boiling, 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 a bit of 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 Parmigiano and plenty of freshly ground black pepper, then toss the gnocchi until the cheese melts perfectly, creating a cream that coats the gnocchetti.

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

Fun Facts

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 pairs well with the savoriness of Parmigiano and the spicy kick of pepper. This preparation gives an interesting twist to the classic gnocchi dish, adding a touch of flavor from the alpine valleys, where buckwheat is widely used.