Recipe for vegetable gnocchi and the production process thereof
AssigneeBocon S.R.I.
InventorsLuca Ricci, Donatella Moro, Omar Baldassini
Life of this patent
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Abstract
A recipe industrially produces vegetable gnocchi, and, in particular, cauliflower gnocchi, and a production process thereof. Moreover, the gnocchi is obtained by the process in order to provide a food product that is nutritionally advantageous and easy to produce on an industrial level without any disadvantages.
Claims12
A composition for producing vegetable gnocchi the vegetable gnocchi being produced having a water content of between 70% and 80% by weight of the total weight of the vegetable gnocchi, the composition comprising, as a percentage of the total weight of the ingredients of the composition;
- 40% to 90% of a fiber-rich vegetable pure, wherein potatoes are excluded from vegetables that are reduced to make the fiber-rich vegetable purée;
- and
- 10% to 60% of grain and non grain gluten-free flour;
- wherein
- the composition is free of gluten, egg proteins and milk proteins.
A process for producing vegetable gnocchi comprising the steps of:
- a) making a vegetable purée from vegetables, wherein potatoes are excluded from the vegetables that are reduced to make the vegetable purée;
- b) forming a dough by mixing said purée with grain and non-grain gluten-free flour at 10% to 60% as percentage of the total weight of the ingredients with optional natural vegetable thickening additives and salt comprising the natural vegetable thickening additives at 1% to 6% and/or the salt at 0.1% to 2%;
- c) forming gnocchi from the dough obtained from said mixture;
- d) cooking the gnocchi in boiling water and/or steam;
- e) cooling the cooked gnocchi to obtain a vegetable gnocchi having a water content between 70% and 80% by weight of the total weight of the vegetable gnocchi;
- and
- f) at least one of the following:
- preserving the vegetable gnocchi having water content between 70% and 80% in a refrigerator at 4° to 8° C.,
- deep-freezing the vegetable gnocchi having water content between 70% and 80% at −18° to −25° C. or
- cryo-freezing the vegetable gnocchi having water content between 70% and 80% at −170° C. to −190° C.;
- wherein
- the vegetable gnocchi having water content between 70% and 80% is free of gluten, egg proteins and milk proteins.
A vegetable gnocchi comprising, by weight per 100 grams of gnocchi, a water content of between 70% and 80%, fiber-rich vegetables between 60% and 90%;
- wherein
- potatoes are excluded from the fiber-rich vegetables, and
- the vegetable gnocchi is free of gluten, egg proteins and milk proteins.
Dependencies are inferred from the claim text.