Farro and Rice Gnocchi with Citrus, Pistachio, Thyme, and Honey Pesto

Name: Farro and Rice Gnocchi with Citrus, Pistachio, Thyme, and Honey Pesto
Yield: Serves 3 servings
Ingredients: 1 2/3 cups farro flour (200 grams); 3/4 cup rice flour (100 grams); 2/3 cup water (about 150 ml); Citrus pesto

Elodia @kitchens_drops_elo

Reggio Calabria

This time, I accepted the challenge from my friend “Lucia Lulù Tolfo” and made my own version of gnocchi with farro and rice, without eggs, dressed with a citrus pesto inspired by the recipe from “Anna @passionidifarro.” You can find her recipe at this link: https://cookpad.wasmer.app/it/ricette/13988024-pesto-di-agrumi-con-pistacchi-timo-e-miele?invite_token=2Dxkn1Csp7HfQncy4JZGSLDe&shared_at=1604667833.

Elodia @kitchens_drops_elo

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Ingredients

Serves 3 servings

1 2/3 cupsfarro flour (200 grams)
3/4 cuprice flour (100 grams)
2/3 cupwater (about 150 ml)
Citrus pesto

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Steps

1

Sift the flours and make a well in the center.
2

Gradually add the water while mixing. You may not need all the water; if the dough becomes too sticky after using it all, simply sprinkle a little more flour on your work surface.
3

Knead the dough vigorously with the palm of your hand, pressing with your wrist.
4

Once you have a smooth, even dough, cut it into small pieces. Knead each piece again before shaping.
5

Roll each piece into a rope, then cut into small pieces. Roll each piece over a gnocchi board or the back of a fork, pressing gently with your index finger.
6

Place the gnocchi on a floured surface, making sure they are well spaced apart.
7

Cook the gnocchi in plenty of boiling salted water. They are done when they float to the surface.
8

Remove them with a slotted spoon and transfer to a bowl. Toss immediately with the prepared citrus pesto.
9

If you like, you can add grated Grana or Parmesan cheese and black pepper (these are already included in the pesto).