- — Non-GMO Verified, Raw, Kosher, Vegan
- — High in Protein, Iron, and Dietary fiber
Non-GMO Verified
$9.49 / 8 oz
$1.19 / oz
$15.49 / 1 lb
$15.49 / lb
$18.99 / 2 lbs
$9.50 / lb
$24.99 / 4 lbs
$6.25 / lb
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Nutrition Facts
1 servings per container
Serving size1 oz (28 g)
Amount Per Serving
Calories105
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total carbohydrate 19g
7%
Dietary fiber 3g
11%
Total sugars 0g
Includes 0g Added Sugars
0%
Protein 4g
8%
Vitamin D 0mcg
0%
Сalcium 40mg
3%
Iron 2mg
12%
Potassium 0mg
0%
Vitamin С 1mg
1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: AMARANTH
Storage Time: Up to 1.5 years
Country of Origin: India
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame
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Nutrition Facts
1 servings per container
Serving size1 oz (28 g)
Amount Per Serving
Calories105
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total carbohydrate 19g
7%
Dietary fiber 3g
11%
Total sugars 0g
Includes 0g Added Sugars
0%
Protein 4g
8%
Vitamin D 0mcg
0%
Сalcium 40mg
3%
Iron 2mg
12%
Potassium 0mg
0%
Vitamin С 1mg
1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: AMARANTH
Storage Time: Up to 1.5 years
Country of Origin: India
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame
Ingredients for Amaranth Sweet Potato Gnocchi:
- 1 sweet potato, medium
- 1 cup amaranth flour
- ½ cup brown rice flour
- 1 tsp cumin powder
- 1 tsp Himalayan pink salt
- 1/3 cup parmesan cheese
- 1 egg
- 2 tbsp butter
- fresh rosemary
Instructions
-
- Preheat the oven to 400º F (200º C).
- Wash and dry the sweet potato. Then prick it with a fork and bake for 40 min.
- When soft, take the potato out of the oven to cool off. Then take the skin off and mash it with a fork until smooth.
- To the bowl with the mashed potato, add the egg, flours, cumin powder, salt, and parmesan cheese. Mix to combine.
- Put the dough on a flour dusted cutting board and knead it until smooth and not sticky. Add more flour if necessary.
- Working one portion of the dough at a time, roll it into a long roll, about one inch (2.5 cm) wide. Using a knife, cut the roll into small rectangles. You may leave them as such or give them a pattern by rolling each rectangle down the back of the work.
- Meanwhile, bring a large pot of water to a boil. Then, drop the gnocchi into the boiling water in batches and cook them for 2-3 min, or until they float on the surface. Drain well.
- To serve, add the butter and fresh rosemary sprigs to the skillet and heat them up. Then add the gnocchi and cook for a few minutes until lightly brown.
- Serve warm with parmesan cheese and fresh rosemary.
ENJOY
