Source: era-online.org

Presentation

First course of Slovenian origin consisting of dough dumplings prepared with flour, oregano, sugar, yeast and water.

These dumplings are the perfect accompaniment to meat dishes.

Ingredients

Serves 4

250 g (8.8 oz / 2 cups) low-protein flour or low-protein bread mix
1 g (0.04 oz / 1 teaspoon) dried oregano
1 g (0.04 oz / a pinch, about ¼ teaspoon) sugar
21 g (0.74 oz / about 0.75 oz) fresh yeast (½ cube, about 2½ teaspoons active dry yeast equivalent)
160 ml (5.4 fl oz / about ⅔ cup) lukewarm water

Method

Sift the flour into a bowl large enough for kneading

Add oregano.

Add a pinch of sugar and baking powder.

Mix together.

Pour in the warm water and wait for the yeast to start foaming.

Knead until the dough is smooth and airy

Let rise for half an hour.

Form small balls (15 g) from the dough and let them rise again for 10 minutes.

Meanwhile, boil a pot of salted water

Add the gnocchi to the water to cook.

Allergens

Oregano: reactivity in case of sensitivity to Lamiaceae (or Labiatae): thyme, sage, mint, rosemary, nepeta

Notes

The ingredients of the dish bring the following benefits:

Oregano: provides antioxidants and vitamin E favorable to the proper functioning of the immune system

Safety / Intended use

Product also intended for subjects with:

• Anorexia and weight loss
• Nausea and vomiting
• Constipation

Not to be administered in case of:

• Diarrhea
• Mucositis
• Xerostomia (dry mouth)
• Dysphagia